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Veal Piccata Recipe

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This recipe for Veal Piccata, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Cormier
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
16 (1-oz.) veal cutlets
1 large cucumber, peeled and sliced 1/4-inch thick
1 1/2 tsp. salt
3/4 tsp. pepper
1/2 C. flour
2 Tbsp. vegetable oil
1 C. dry white wine
1/4 C. chopped flat leaf parsley

2 Tbsp. lemon juice
1 Tbsp. capers
1/2 C. butter, melted

Directions:
Directions:
Sprinkle cutlets and cucumber with salt and pepper. Dredge in flour. Sauté veal and cucumber in oil until browned on both sides; remove from skillet. Discard pan drippings. Stir wine, parsley, lemon juice and capers into skillet; cook over low heat 1 to 2 minutes. Stir in butter; simmer 5 minutes. Place veal and cucumbers in skillet, bring to a boil. Remove from heat. Arrange cutlets and cucumber slices on a serving platter; spoon sauce over top. Serves 4-6.

Personal Notes:
Personal Notes:
This recipe is from the Hotel Roanoke.

 

 

 

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