Veal piccata
Veal piccata
Ingredients/Components
- salt - 1/4 tsp
- water - 2 Tbsp
- all-purpose flour - 2 Tbsp
- margarine - 2 tsp
- chopped fresh parsley - 1/4 c
- olive oil - 1 tsp
- ground black pepper - 1/8 tsp
- garlic clove, minced - 1 item
- fresh lemon juice - 1 Tbsp
- grated lemon peel - 1/8 tsp
How to make veal piccata:
On cutting board, with meat mallet, pound veal cutlets to 1/8-inch thickness. Coat with flour, shaking off excess. In large, nonstick skillet, over medium-high heat, heat margarine and oil. Add cutlets and brown. Remove from skillet. Add remaining ingredients, except water to skillet. Cook, stirring frequently, about 2 minutes. Return veal to skillet; add water. Reduce heat. Cover and simmer 10 to 15 minutes or until veal is tender. Makes 4 servings.Recipe categories: Meat, Beef, Veal.
Rating:
Related ingredients:
milk, butter, buttermilk, cooking oil, potatoes, soup can water, to 8 pork chops
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