Veal Piccata(Italian)

1. 1

   Gently pound the veal until thin and flat, but not broken. Sprinkle with salt and pepper.

2. 2

   Dredge lightly in flour.

3. 3

   Heat olive oil in pan.

4. 4

   Add veal; turn up heat and saute veal quickly. Drain off grease and add beef stock, lemon juice, butter and parsley.

5. 5

   Stir well; heat sauce thoroughly.

6. 6

   Spoon sauce over veal scallops to serve.

7. 7

   Preparation time:

8. 8

   15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.