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
- SEASON FLOUR WITH SALT AND PEPPER.
- Dredge cutlets in seasoned flour.
- Heat a heavy-bottomed skillet.
- Place butter in the skillet and when its foam has subsided, add the cutlets.
- Saute 1 to 2 minutes on each side (depending on thickness).
- Remove from pan and keep warm.
- To make a sauce, add 1 tablespoon fresh butter to the pan, then a squeeze of lemon juice.
- Reduce slightly, stirring, over high heat.
- Season to taste and pour over the cutlets.
- Sprinkle with parsley.
flour, veal cutlets, butter, lemon, parsley
Taken from recipeland.com/recipe/v/simple-veal-piccata-40064 (may not work)