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LOCATION: Recipes >> Beef Veal >> Veal Piccata 01

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Veal Picata

1 pound thin sliced veal cutlets
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon paprika
2 tablespoons olive oil
1 large lemon-half thinly sliced, half juiced
2 tablespoons butter
1 medium shallot, chopped
1/3 cup white wine or dry vermouth
1/3 cup chicken broth

Arrange cutlets in a single layer on a large plate or a tray. In
a small bowl, mix flour, salt and paprika. Sprinkle half of seasoned
flour over cutlets. Turn pieces over and dust with remaining seasoned
flour. In a large skillet, heat oil over high heat. Add lemon
slices and cook 1 minute on each side; remove and set aside. Add
cutlets to pan in a single layer and cook until golden brown outside;
remove to a platter. Do not clean pan after removing cutlets.

Melt 1-tablespoon butter in same skillet over medium heat. Add
shallot and cook until softened, about 2 minutes. Pour in wine and
broth and bring to a boil over high heat, scraping up any brown
bits from bottom of pan with a wooden spatula; boil until reduced
by half, about 1 minute. Stir in lemon juice and remaining butter,
strain sauce over chicken, garnish with fried lemon slices and
serve.

Yield: 3 or 4 servings

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