VEAL PICCATA WITH LEMON

VEAL PICCATA WITH LEMON image

Yield 2

Number Of Ingredients 9

1/2 lb veal scaloppine, cut 1/4" thick slices
Flour for dredging
Salt and fresh ground pepper
2 TBL butter
2 TBL olive oil
2 TBL dry white wine
2 TBL lemon juice
2 slices thinly sliced lemon
2 tsp finely chopped parsley

Steps:

Pound and cut scalloppine to 3x3 " slices Blend flour with salt and pepper Dip meat into flour to coat slightly Using large heavy skillet, heat butter and oil and when very hot but not brown, add meat in one layer. Cook over relatively high heat until golden brown on one side then turn. Cooking time total should be 4-6 min. Carefully pour off fat holding meat back with spoon. Return the skillet to heat and add wine. Cooke briefly until starts evaporating then stir to dissolve any brown particles and add lemon juice. Turn meat over. Transfer to 2 plates and add sliced lemon and parsley on top to garnish