Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Veal Piccata
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4 (3 oz) veal cutlets |
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1/4 cup wheat flour |
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1/2 teaspoon salt |
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1/4 teaspoon ground black pepper |
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2 tablespoons olive oil |
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3 tablespoons dry white wine |
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2 tablespoons butter |
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2 tablespoons fresh lemon juice |
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2 teaspoons grated lemon zest |
Tenderize cutlets by pounding them thin with a mallet.
Mix together flour, salt, and pepper on a plate and dredge cutlets in the mixture, shaking off excess.
Preheat large skillet over medium heat. Add oil, then the cutlets. Cook until lightly browned, about one minute per side. Remove to a plate and cover with foil to keep warm.
Add the wine to the skillet and cook about 30 seconds. Add the butter and lemon juice and cook until butter has melted. Pour over cutlets and top with lemon zest.
Serves 2.