Veal Piccata - cooking recipe

Ingredients

4 pc. scaloppine of veal
2 Tbsp. flour
4 Tbsp. corn oil, margarine
1 clove garlic, crushed
1/4 c. dry vermouth
1 Tbsp. lemon juice
1/2 lemon, sliced

Preparation

Pound veal with wooden mallet until very thin (1/8-inch). Dredge lightly in flour; shake off excess.
Melt 3 tablespoon margarine in skillet.
Place garlic in skillet until golden brown, discard.
Place veal in skillet; cook quickly, just until brown, about 1 to 2 minutes each side.
Remove to serving dish.
Add remaining margarine, wine and lemon juice to pan, simmer 3 minutes, scraping bottom of pan to loosen drippings.
Pour over veal, garnish with lemon slices.