Tony's Lemony Veal Piccata

Recipe Ingredients

1 lb	454g / 16oz	Veal scallops - pounded thin
		Flour
		Salt
		Pepper
3 tablespoons	45ml	Olive oil
3 cups	438g / 15oz	Garlic - crushed
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Chicken broth
3 tablespoons	45ml	Capers
1 tablespoon	15ml	Lemon; peeled - white remo (small)
2 tablespoons	30ml	Butter
4 tablespoons	60ml	Parsley - fresh

Recipe Instructions

Dust the veal with flour.

Season with salt and pepper.

Saute in the oil until lightly browned, about 2-3 minutes Remove from pan and keep warm. Pour off any remaining oil add the garlic and saute several seconds.

Add wine or sherry and bring to boil.

Reduce to 1/3-cup. Stir in capers and lemon.

Return to boil. Swirl in the butter and parsley.

Dip the veal slices into the sauce, place on platter and top with remaining sauce.

I like to garnish with more parsley and some lemon slices.

Source:
Kathy Cox

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