Veal Piccata

• 2 lb. veal cutlets
• 1/3 c. all-purpose flour
• 1/3 c. olive oil
• 2 Tbsp. butter
• 1 c. water
• 1/2 c. dry white wine
• 1 envelope or cube chicken bouillon
• 2 medium lemons
• parsley sprigs
• salt and pepper

1. With meat mallet, pound cutlets to 1/8-inch thickness.
2. On waxed paper, sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
3. Add flour and coat cutlets.
4. In a 12-inch skillet over medium-high heat in hot olive oil and butter, cook veal a few pieces at a time until lightly browned on both sides.
5. Add more olive oil if necessary.
6. Reduce heat to low.
7. Into drippings in skillet, stir water, wine, bouillon and 1/2 teaspoon of salt, scraping to loosen brown bits.
8. Return veal to skillet; cover and simmer 15 minutes until cutlets are tender.
9. Cut 1 lemon and squeeze out juice.
10. Thinly slice the other.
11. Remove cutlets to platter; keep warm.
12. Stir lemon juice in pan.
13. Heat until boiling over high heat.
14. Spoon over cutlets.
15. Garnish with parsley. Serves 8.

veal cutlets, allpurpose, olive oil, butter, water, white wine, chicken bouillon, lemons, parsley sprigs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=999699 (may not work)