Beef Veal: Veal Piccata 01 by Recipe Cottage

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	Veal Piccata 01

		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