Veal Piccata

Name: Veal Piccata
Ingredients: 1 1/2 lbs veal cutlets; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup all-purpose flour; 3 tablespoons butter, melted; 1 tablespoon olive oil; 1/2 lb fresh mushrooms, sliced; 2 garlic cloves, minced; 1/2 cup chablis or 1/2 cup other dry white wine; 2 tablespoons lemon juice; 2 teaspoons capers with liquid, undrained; 3 tablespoons fresh parsley, minced; Garnish; thin lemon slice

14 ingredients

4 steps

Ingredients

1 1/2 lbs veal cutlets
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
3 tablespoons butter, melted
1 tablespoon olive oil
1/2 lb fresh mushrooms, sliced
2 garlic cloves, minced
1/2 cup chablis or 1/2 cup other dry white wine
2 tablespoons lemon juice
2 teaspoons capers with liquid, undrained
3 tablespoons fresh parsley, minced
Garnish
thin lemon slice

Directions

1

Place veal between 2 sheets of wax paper; flatten veal to 1/4 inch pieces, using a meat mallet or rolling pin. Sprinkle veal with salt and pepper, and dredge in flour.
2

Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides. Remove veal, reserving drippings in the skillet. Set aside, and keep warm.
3

Saute mushrooms and garlic in the drippings for 1 to 2 minutes. Return the veal to the skillet; add wine and lemon juice. Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Add the capers and their liquid, and simmer for an additional minute.
4

Transfer the veal to a serving platter. Sprinkle with the parsley. Garnish with thin lemon slices.