Simple Veal Piccata

• 1 cup flour, all-purpose
• 1 1/2 pounds veal cutlets
• 8 tablespoons butter, unsalted
• 1 x lemon
• 3 tablespoons parsley leaves minced

1. SEASON FLOUR WITH SALT AND PEPPER.
2. Dredge cutlets in seasoned flour.
3. Heat a heavy-bottomed skillet.
4. Place butter in the skillet and when its foam has subsided, add the cutlets.
5. Saute 1 to 2 minutes on each side (depending on thickness).
6. Remove from pan and keep warm.
7. To make a sauce, add 1 tablespoon fresh butter to the pan, then a squeeze of lemon juice.
8. Reduce slightly, stirring, over high heat.
9. Season to taste and pour over the cutlets.
10. Sprinkle with parsley.

flour, veal cutlets, butter, lemon, parsley

Taken from recipeland.com/recipe/v/simple-veal-piccata-40064 (may not work)