Veal Piccata - cooking recipe

Ingredients

3/4 to 1 lb. veal
1 egg, beaten
flour
oil
8 oz. broth
1 Tbsp. cornstarch
1/4 to 1/2 cup white wine
2 tsp. parsley
1/8 tsp. garlic powder
2 Tbsp. lemon juice
salt and pepper to taste

Preparation

Dip veal into egg, then into flour to coat.
Brown in oil in skillet; remove and keep warm.
Add broth to pan juices, stirring to blend in meat particles.
Combine cornstarch and wine and stir into broth with remaining ingredients.
Cook until thickened, stirring constantly.
Pour over veal and garnish with lemon slices.