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Veal Piccata Recipe

   
 

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     Veal Piccata

Category   Entrees - Maindishes
Sub Category   None
Servings   2

Ingredients
1/2 cup all purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
1/2 lb veal cutlets
4 tbsp butter, divided
2 tbsp olive oil
2 tbsp capers
2 tsp minced garlic
1/2 cup chicken broth
 
1/4 cup dry white wine
1/4 cup fresh lemon juice
1 tbsp chopped fresh parsley

Instructions
In a shallow dish, combine flour, salt and pepper. Coat veal cutlets in flour mixture, shaking off excess.
In a large nonstick skillet, heat 2 tbsp butter and olive oil over medium-high heat, until butter is melted. Cook veal for 1 1/2 - 2 mins per side, or until golden brown. Remove from heat; place veal in a separate dish, and place in warm oven (200 degrees).
Return skillet to stovetop over medium heat. Add capers and garlic; cook for 1 min. Add chicken broth, wine, and lemon juice; cook for 4 mins, stirring frequently. Add remaining 2 tbsp butter and parsley. Cook, stirring until butter is melted and sauce has thickened slightly, about 1 min. Remove from heat. To serve, place veal on plate and add desired amount of sauce.


Originally Submitted
9/20/2010





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