Veal Piccata - cooking recipe

Ingredients

1 1/2 lb. veal cutlets, pounded to tenderize
3 to 4 Tbsp. butter
1/2 c. flour, lightly salted
1 1/2 c. chicken broth (from bouillon)
3/4 c. dry white wine or to taste
garlic powder
juice of 1 to 2 lemons to taste
fresh ground pepper

Preparation

Cut veal into large pieces.
Dip into lightly salted flour to coat.
Saute veal in butter until browned.
(I do it in 2 batches and only use butter as needed.)
Remove veal from pan.
Add chicken broth and scrape essence.
Add wine to taste.
Sprinkle lightly with garlic powder.
Return veal to pan and simmer 1/2 hour until tender.
Put veal servings on plates.
Add lemon juice to essence to taste.
Pour essence over individual servings and sprinkle lightly with fresh pepper.