Hotel Roanoke Veal Piccata
- 16 (1-ounce) veal cutlets
- 1 large cucumber, peeled and cut into 1/4-inch-thick slices
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 cup Chablis or other dry white wine
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon capers
- 1/2 cup butter or margarine, melted
- 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.
- 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)