Veal Piccata Recipe

• 6 veal cutlets
• 1/2 c. plain flour
• 1/2 c. Italian bread crumbs
• Salt and pepper
• 1 c. chicken stock
• 1/2 c. white wine
• 1/4 c. lemon juice
• 1 tbsp. garlic, chopped
• 1 tbsp. parsley, chopped
• Extra virgin olive oil
• 1 stick cool butter
• 1 sm. jar capers (optional)

1. Mix seasoned flour and bread crumbs together.
2. Place cutlets in plastic wrap and tenderize with meat mallet.
3. Brush cutlets with extra virgin olive oil.
4. Dredge cutlets in flour and bread crumb mix.
5. Heat remaining extra virgin olive oil in skillet till quite warm.
6. Quickly saute/fry cutlets and set aside.
7. De-glaze saute/fry pan with stock and wine.
8. Bring to a boil and reduce mix by 1/2 volume.
9. Add in garlic and lemon juice.
10. Saute/fry gently a few min.
11. Cut cool butter into small pcs.
12. Reduce heat to medium and whisk butter in, one piece at a time, till sauce is smooth.
13. Add in parsley, salt and pepper.
14. Pour over veal and serve immediately.

veal cutlets, flour, italian bread crumbs, salt, chicken stock, white wine, lemon juice, garlic, parsley, extra virgin olive oil, butter, capers

Taken from cookeatshare.com/recipes/veal-piccata-21378 (may not work)