Veal Piccata
Ingredients
| 1 lb veal leg, sliced very thin | ||
| kosher salt and black pepper to taste | ||
| 1 cup flour | ||
| extra virgin olive oil | ||
| 1 clove garlic, crushed | ||
| juice of 1/2 lemon | ||
| 1/2 cup white wine | ||
| 1 tbs capers, chopped | ||
| 3 tbs fresh parsley, chopped | ||
| lemon slices for garnish |
- Pound the veal, very thin between two sheets of plastic wrap.
- Mix the salt and pepper with the flour, then dredge each slice of veal, knocking off the excess flour.
- In a large frying pan heat some olive oil and add the garlic and saute for about 1 minute.
- Add the veal, in batches if necessary and brown on both sides.
- When all of the meat is browned, remove it from the pan, then add the lemon juice, white wine, and capers.
- Reduce the sauce for about 1 minute, then add back the veal.
- Add the parsley then remove from the heat.
- Place the veal pieces on a platter, then pour the sauce over.
- Garnish with lemon slices and fresh parsley.
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