Piccata of Veal

• 1 14 lbs boneless veal, sliced
• salt, to taste
• pepper, to taste
• 1 cup flour
• 3 tablespoons butter
• 1 tablespoon salad oil
• 14 tablespoon grated lemon rind
• 14 teaspoon dried sage
• 1 tablespoon drained capers
• 2 tablespoons lemon juice
• 14 cup dry white wine
• lemon slice, for garnish
• sage, for garnish

1. Pound veal between pieces of waxed paper, using the flat side of a meat mallet, until each slice is about 1/4 inch thick.
2. Sprinkle lightly with salt and pepper.
3. Coat veal with flour, shaking off excess.
4. Heat about half of the butter with oil in a large, heavy frying pan over medium high heat.
5. In it lightly brown veal slices 3-4 at a time, on each side, adding more butter as needed.
6. Remove slices as they brown.
7. When all the veal is browned, return it to the pan.
8. Sprinkle veal with lemon rind, sage and capers, drizzle with lemon juice and wine.
9. Cover and simmer over low heat 5 minute or until veal is tender and cooked through.
10. Remove veal to a warm platter.
11. Stir cooking liquid over high heat until slightly reduced.
12. Drizzle evenly over veal.

veal, salt, pepper, flour, butter, salad oil, lemon rind, sage, capers, lemon juice, white wine, lemon slice, sage

Taken from www.food.com/recipe/piccata-of-veal-364448 (may not work)