Hotel Roanoke Veal Piccata

  1. Sprinkle cutlets and cucumber slices with salt and pepper. Dredge in flour. Saute veal and cucumber in oil until browned on both sides; remove from skillet. Discard pan drippings.
  2. Stir wine, parsley, lemon juice and capers into skillet; cook over low heat 1 to 2 minutes. Stir in butter; simmer 5 minutes. Place veal and cucumbers in skillet; bring to a boil. Remove from heat. Arrange cutlets and cucumber slices on a serving platter; spoon sauce over top.

veal cutlets, cucumber, salt, pepper, allpurpose, vegetable oil, chablis, parsley, lemon juice, capers, butter

Taken from www.myrecipes.com/recipe/hotel-roanoke-veal-piccata (may not work)

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