Veal Piccate Recipe

• 1 1/2 lbs. thin veal slices (scaloppine)
• Flour
• 1/2 c. butter
• 1/2 c. chicken broth
• 1 c. dry white wine
• 1/2 teaspoon salt
• Freshly grnd pepper
• 1 lemon, thinly sliced

1. Cut veal slices into pcs about 3 inches by 3 inches.
2. Lb.
3. to 1/4 inch thickness.
4. Dip each piece into flour; shake off excess.
5. Heat 2 Tbsp.
6. butter in skillet over medium heat.
7. Saute/fry veal quickly, a few pcs at a time, using about 2 Tbsp.
8. butter for each skilletful.
9. Remove veal as it is sauteed; keep hot.
10. When veal is sauteed, pour chicken broth into skillet; stir with wooden spoon to scrape up all brown bits from pan.
11. Add in wine and salt; cook 1 minute.
12. Return veal to skillet; cover; heat 2-3 min or possibly till bubbly.
13. Sprinkle with freshly grnd pepper.
14. Arrange veal on serving platter; pour wine mix over slices, top with lemon.

thin veal, flour, butter, chicken broth, white wine, salt, freshly grnd pepper, lemon

Taken from cookeatshare.com/recipes/veal-piccate-21488 (may not work)