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Veal Piccata (Veal with Lemon) Recipe

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This recipe for Veal Piccata (Veal with Lemon), by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Rohner Family
Added: Wednesday, April 23, 2008


8 thin slices Plume de Veau veal scallopini, about pounds
3 T. flour
salt and freshly ground pepper
cup olive oil
4 T. butter
cup dry white wine
cup veal or chicken stock
Juice of 1 lemon
3 T. chopped parsley
8 thin slices of lemon, for garnish

Pound veal with a flat mallet. Season flour with salt and pepper to taste. Dredge veal all over in the seasoned flour. Heat olive oil over high heat in a large heavy skillet. When hot, add as many pieces of veal as the skillet will hold in one layer. Cook to brown on one side (2 min). Turn and brown on the other side. Transfer to a hot platter. Pour off fat and return the pan to the stove. Add butter, and when it is melted, return veal to the pan. Add any liquid that may have accumulated on the platter. Add wine, stock, lemon juice and parsley. Cook, turning the veal so that it cooks evenly, until the sauce has a nice consistency. Garnish with 1 lemon slice per cutlet.

Serves 4.




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