Veal Piccata

• 2 ounces clarified butter
• 10 ounces veal scallopini (veal cutlets pounded very thin)
• 12 tablespoon capers
• 14 cup seasoned flour (all-purpose flour with salt & white pepper)
• 1 fresh lemon, zest of
• 1 fresh lemon, juice of
• 1 pinch of chopped fresh parsley
• 3 ounces white wine (chablis, semi-dry)
• 2 ounces veal stock or 2 ounces chicken stock
• 2 ounces unsalted butter (optional)

1. Pound veal cutlets.
2. Get saute pan hot.
3. Season and flour veal scaloppine.
4. Place dusted veal in hot saute pan.
5. Brown veal on both sides.
6. Remove veal from pan.
7. Place on plate.
8. Deglaze pan with white wine, reduce by half.
9. Add veal stock, fresh lemon juice, capers, fresh parsley.
10. Stir in pan with tongs.
11. Add cold whole butter at the very last minute.
12. Stir.
13. Pour over warm veal.
14. Garnish with lemon zest.
15. Serves 2.

butter, veal scallopini, capers, flour, fresh lemon, fresh lemon, fresh parsley, white wine, veal, butter

Taken from www.food.com/recipe/veal-piccata-102421 (may not work)