Veal piccata
Veal piccata
Ingredients/Components
- butter or margarine - 2 Tbsp
- salt - 1/2 tsp
- all-purpose flour - 1/4 c
- lemon juice - 2 Tbsp
- grated lemon rind - 2 tsp
- pepper - 1/4 tsp
- peanut or vegetable oil
- vermouth or dry white wine - 3 Tbsp
How to make veal piccata:
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; 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 vermouth to skillet. Cook until thoroughly heated. Add butter and lemon juice. Heat until butter melts. Pour over cutlets and sprinkle with lemon rind.Recipe categories: Meat, Beef, Veal.
Rating:
Related ingredients:
light brown sugar, packed, soy sauce, peanut oil, round steak, containers crescent rolls, large peeled onions, boneless smoked pork shoulder, pork spareribs or country style ribs, beef or venison round or rump roast, pork chops 4, 6 or 8
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