Veal Piccata

11 ingredients
3 steps

Ingredients

  • 1 1/4 lb. veal, cut into thin even sliced
  • flour for dredging
  • 3 eggs, beaten lightly
  • bread crumbs for dredging
  • salt and freshly ground pepper
  • 6 Tbsp. butter
  • 1/4 c. lemon juice
  • 6 large fresh mushroom caps, sliced
  • 1/3 c. sherry wine
  • 2 lemons
  • fresh parsley

Directions

  1. 1
    Pound veal lightly until very thin. Dredge with flour and season with salt and pepper. Dip in egg, then bread crumbs.
  2. 2
    Heat the butter and lemon in a large skillet. Add the veal.
  3. 3
    Cook on both sides for 3 to 4 minutes over medium heat with mushrooms. Add the wine, just prior to removing the veal from the skillet. Serve on a hot platter with slices of lemon and parsley. Serves 4.

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