Veal Piccata - cooking recipe

Ingredients
    4 veal cutlets (about 1/4 inch thick, 1 lb.)
    2 Tbsp. all-purpose flour
    1 tsp. olive oil
    2 tsp. margarine
    1 garlic clove, minced
    1/4 c. chopped fresh parsley
    1 Tbsp. fresh lemon juice
    1/8 tsp. grated lemon peel
    1/4 tsp. grated lemon peel
    1/4 tsp. salt
    1/8 tsp. ground black pepper
    2 Tbsp. water
Preparation
    On cutting board, with meat mallet, pound veal cutlets to 1/8-inch thickness.
    Coat with flour, shaking off excess.
    In large, nonstick skillet, over medium-high heat, heat margarine and oil.
    Add cutlets and brown.
    Remove from skillet.
    Add remaining ingredients, except water to skillet.
    Cook, stirring frequently, about 2 minutes.
    Return veal to skillet; add water.
    Reduce heat. Cover and simmer 10 to 15 minutes or until veal is tender. Makes 4 servings.

Leave a comment