Tony's Lemony Veal Piccata



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Tony's Lemony Veal Piccata

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Dust the veal with flour.Season with salt and pepper.Saute in the oil till
lightly browned,about 2-3 min. 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. Enjoy, i hope this is what you are
looking for. 9/20...11:00a cj
:) FROM: CAROLE TOSO (TDRH33B)


Ingredients:

1 lb Veal scallops; pounded thin
Flour
Salt
Pepper
3 tb Olive oil
3 c Garlic; crushed
1/2 c Dry white wine
1/2 c Chicken broth
3 tb Capers
1 Sm Lemon; peeled ,white remo
2 tb Butter
4 tb Parsley; fresh

Serves:

4 Servings 		 
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