VEAL (OR CHICKEN) PICCATA
Steps:
- Pound veal slightly, pound chicken more vigorously, using 4 to 6 chicken breasts. Season with salt and pepper and dredge lightly in flour. Heat butter in pan. Brown meat quickly, turning once (or turn heat down slightly and brown chicken until thoroughly cooked. Remove the slices of veal or chicken from pan, our off most of the fat, add vermouth and swirl aroudn the pan. Loosen brown bits. Add lemon juice. Pour over the veal or chicken and spinkle with parsley. Serve with very thin lemon slices.
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