Veal Piccata - cooking recipe

Ingredients

2 lb. veal tenderloin
1/3 c. flour
6 to 8 Tbsp. butter
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. dry white wine
2 Tbsp. minced shallots
2 tsp. minced parsley
1 Tbsp. lemon juice
1/2 c. butter, chilled

Preparation

Pound veal pieces until thin.
Dip both sides in flour.
Heat 3 tablespoons butter in frying pan over medium heat.
Saute a few pieces at a time, turning to lightly brown each side.
Add butter as needed.
Remove meat; keep warm.
When veal is cooked, season with salt and pepper.
Drain excess butter from pan; add wine, shallots and lemon juice.
Reduce to 1/3.
Take off heat and add 1/2 cup chilled butter.
With small whip, lightly blend to a creamy texture.
Pour sauce over veal; serve immediately.