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Post by carnation037 on Jan 12, 2003 23:05:19 GMT -6
Veal Piccata
1 lb veal cutlets 8 teaspoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil 2 cloves garlic, minced finely 1/2 cup dry white wine 2 tablespoons lemon juice 1/2 teaspoon grated lemon zest 4 teaspoons capers
Place veal cutlets on a flat surface, cover with waxed paper, and flatten with a mallet to about 1/8 inch thickness. Combine salt, pepper, lemon zest and flour. Coat cutlets with flour mixture. Sauté <br>cutlets in hot oil 1 to 1-1/2 minutes, turning once. Remove cutlets. Sauté garlic in skillet for 30 seconds and add wine and lemon juice. Cook until slightly reduced. Serve cutlets with sauce sprinkled with capers. Serves 4.
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