Veal Piccata

Back

Ingredients:

4 veal scallops (1 1/4 lb.) cut 1/4 inch thick

Flour

8 Tbs. butter

2 Tbs. lemon juice

1 Tbs. chopped fresh parsley

Preparation:

Flavor the veal scallops with salt and pepper, and dust them lightly with flour. Melt 6 tablespoons butter in a large skillet and brown the meat over high heat for 3 minutes on each side. Put the meat on a warmed serving plate.

Mix the remaining butter with the meat juices in the pan and cook over high heat until the butter takes on a nut-brown color. Finish the sauce by adding the lemon juice. Pour the sauce over the veal, sprinkle with chopped parsley.

Serving Suggestion:

Serve immediately with hot buttered linguini, steamed asparagus or glazed carrots.

History:

Recipe from Time Life Books series The Good Cook, page 151.