Veal Piccata - cooking recipe

Ingredients

4 boneless veal cutlets
1/2 c. flor
2 Tbsp. butter
1/4 c. dry white wine
1 Tbsp. fresh lemon juice
salt and pepper to taste

Preparation

Flatten each cutlet.
Dredge lightly with flour.
Heat butter in a large skillet.
When very hot, saute veal over high heat until browned lightly, about 1 minute on each side.
It needs very little cooking.
Remove from heat and keep warm.
Add wine and lemon juice.
Bring to a boil, scraping browned sides.
Add salt and pepper.
Pour over veal and serve.
I add about 2 tablespoons pesto sauce.
Serves 4.