Veal piccata
Veal piccata
Ingredients/Components
- salt - 1/4 tsp
- all purpose flour - 2 Tbsp
- water - 2 Tbsp
- margarine - 2 tsp
- pepper - 1/8 tsp
- chopped fresh parsley - 1/4 c
- olive oil - 1 tsp
- garlic clove, minced - 1 item
- fresh lemon juice - 1 Tbsp
- grated lemon peel - 1/8 tsp
- capers optional
How to make veal piccata:
On cutting board with meat mallet, pound cutlets to 1/8 inch thickness. Coat with flour, shaking off excess. In large non-stick skillet over medium high heat, brown cutlets in hot margarine and olive oil. Remove from skillet to a plate. Add remaining ingrRecipe categories: Meat, Beef, Veal.
Rating:
Related ingredients:
brown sugar, hamburger, ground round, stew beef, sirloin tip roast, cup rice, pork tenderloins, skinless, boneless chicken breast halves, sirloin or round steak, 5-6 well-trimmed brisket, not corned
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