Veal Piccata - cooking recipe
Ingredients
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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
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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.
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