"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Veal with Lemon, Capers and Parsley Recipe

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This recipe for Veal with Lemon, Capers and Parsley, by , is from Kat's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Gold
Added: Thursday, March 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb veal scallops
all purpose flour
4 tbsp olive oil
6 tbsp unsalted butter
4 tbsp lemon juice
4 tbsp chopped fresh parsley
2 tbsp drained capers
salt & freshly ground pepper

Directions:
Directions:
Season veal with salt & pepper. Coat with flour; shake off excess. Heat oil in heavy lg skillet over high heat. Add veal and saute. Remove to a plate, tent to keep warm. Add butter, lemon juice, parsley & capers to same skillet and whisk just until butter melts. Season to taste with salt & pepper. Spoon sauce over veal and serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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