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Veal Piccata |
| Ingredient List: | Preparation Instructions: | ||
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4 veal cutlets (about 3/4 pound) 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 tablespoons lite olive oil 1/4 pound mushrooms, sliced 3 tablespoons vermouth or white wine 2 tablespoons butter 2 tablespoons lemon Juice 2 teaspoons grated lemon rind |
Place cutlets between two sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Combine flour, salt and pepper in plastic bag; dredge cutlets in flour mixture. Cook in oil in a skillet over medium heat 1 minute on each side. Remove from skillet; keep warm. Add 1 tablespoon butter to skillet along with mushroom slices. Cook for about 2 minutes. Remove mushrooms from skillet and place atop cutlets. Add wine and remaining tablespoon butter to skillet; cook until thoroughly heated. Add lemon juice and grated lemon rind. Sizzle in skillet a minute; then pour over cutlets. |
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Yield: 4 servings |
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