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Veal Piccata

Yankee Plus Dec 2015


Veal Piccata
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Next time you entertain a true gourmet, demonstrate your knowledge of good food by serving Veal Piccata. But make sure you pound the meat paper thin -- that's the secret of its delicate flavor and texture.

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  • 1-1/2 pounds veal cutlets
  • 1/2 cup lemon juice
  • 1 tablespoon flour
  • 4 tablespoons butter or margarine
  • 1 tablespoon chopped parsley
  • 1/8 teaspoon pepper


Pound the cutlets until slices are flat and paper thin. (Use your fist or a wooden mallet.) Dredge lightly with flour. Heat the butter or margarine in a frying pan until bubbling and saute each cutlet on both sides for about 3 minutes. Remove from the pan and keep warm.

Deglaze the pan with lemon juice, heat to boiling and pour over the cutlets. Sprinkle with chopped parsley and pepper.

Updated Tuesday, July 24th, 2007

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