Veal Piccata


1-1/2 pounds veal cutlets
1/2 cup lemon juice
1 tablespoon flour
4 tablespoons butter or margarine
1 tablespoon chopped parsley
1/8 teaspoon pepper


Pound the cutlets until slices are flat and paper thin. (Use your fist or a wooden mallet.) Dredge lightly with flour. Heat the butter or margarine in a frying pan until bubbling and saute each cutlet on both sides for about 3 minutes. Remove from the pan and keep warm.

Deglaze the pan with lemon juice, heat to boiling and pour over the cutlets. Sprinkle with chopped parsley and pepper.


Serves 4.

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