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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Veal Piccata Recipe

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This recipe for Veal Piccata is from Will Dance For Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 veal cutlets
2 tablespoons butter
1 tablespoon olive oil
1/4 cup flour
3/4 - 1 cup dry white wine
3 tablespoons lemon juice
Salt
Freshly ground pepper to taste
3 tablespoons capers
Directions:
Directions:
Rinse the cutlets under cold running water, drain, put on paper towel. Pat dry. Pound the cutlets to desired thickness, 1/8"--1/4" thick. Mix the flour, salt and pepper. Rub the cutlets in flour. Heat the butter and olive oil in sauté pan over medium heat. Add the cutlets. Sauté for about two minutes per side. Remove Veal and put aside to make sauce. Add the lemon and wine to pan. Bring to a simmer, reduce heat to medium-low, let sauce thicken. When the sauce is thickened, add butter and capers then serve.

Great Side Dish: Steamed or Baked Artichokes

 

 

 

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