Yankee Plus Dec 2015
TABLE OF CONTENTS
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
Instructions: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.