Veal Piccate - cooking recipe

Ingredients

1 1/2 lb. thin veal scallopine
flour
1/2 c. butter
1/2 c. chicken broth
1 c. dry white wine
1/2 tsp. salt
1/4 c. lemon juice
freshly ground pepper
1 lemon, thinly sliced

Preparation

Pound veal into thin slices 3 x 3 inches.
Coat with flour. Shake off excess.
Heat 2 teaspoons butter at a time.
Saute veal very quickly.
Keep warm.
Add chicken broth, wine, salt and lemon juice to skillet.
Use a wooden spoon to scrape pan.
Coo 1 minute. Return veal.
Cover and heat 2 to 3 minutes until bubbly.
Sprinkle with pepper.
Arrange veal on platter.
Pour wine over it and garnish with lemon slices.