Chyrel's Recipes From Friends
Tony's Lemony Veal Piccata

Yield 4 Servings

1 lb Veal scallops; pounded thin
3 tb Olive oil
3 c Garlic; crushed
1/2 c Dry white wine
1/2 c Chicken broth
3 tb Capers
1 Sm Lemon; peeled ,white remo
2 tb Butter
4 tb Parsley; fresh

Dust the veal with flour.Season with salt and pepper.Saute in the oil till lightly browned,about 2-3 min. Remove from pan and keep warm. Pour off any remaining oil add the garlic and saute several seconds.Add wine or sherry and bring to boil.Reduce to 1/3-cup.Stir in capers and lemon.Return to boil.Swirl in the butter and parsley.Dip the veal slices into the sauce,place on platter and top with remaining sauce. I like to garnish with more parsley and some lemon slices. Serve with pasta and salad

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