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LOCATION: Recipes >> Beef Veal >> Veal Piccata 03

Print this Recipe    Veal Piccata 03

Simple Veal Piccata

1 cup flour
salt & freshly ground pepper
1 1/2 lb veal cutlets
8 Tbsp unsalted butter
1 lemon
3 Tbsp minced parsley

Season flour with salt and pepper.

Dredge cutlets in seasoned flour. Heat a heavy-bottomed skillet.
Place butter in the skillet and when its foam has subsided, add
the cutlets. Saute 1-to-2 minutes on each side (depending on
thickness). Remove from pan and keep warm. To make a sauce, add 1
tablespoon fresh butter to the pan, then a squeeze of lemon juice.

Reduce slightly, stirring, over high heat. Season to taste and pour
over the cutlets. Sprinkle with parsley.

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