Chicken Or Veal Piccata - cooking recipe

Ingredients

2 lb. boneless chicken breasts or veal cutlets
pepper
flour
corn oil
1 c. white wine
2 to 3 Tbsp. lemon juice
1/2 tsp. paprika
1 tsp. dried parsley

Preparation

Pound chicken or veal to about 1/4-inch thickness.
Sprinkle with pepper and dust with flour.
Heat oil and brown meat until golden.
Remove from pan and add remaining ingredients.
Bring to a boil; simmer until reduced to half.
Add meat and heat through. Time will vary according to thickness of meat.
Be sure juices run clear if using chicken.
Very good served over linguine or fettucine.
Makes 4 servings.