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Veal Piccata Recipe

by CookEatShare Cookbook

Ingredients

1 pound veal leg round or possibly veal leg sirloin steak, cut 1/4 inch thick 3 tbsp. butter 3 tbsp. lemon juice

1 tbsp. dry sherry 2 tbsp. butter 1 tbsp. minced fresh parsley (or possibly 1 teaspoon dry)

Directions

1. Cut veal into 4 pcs; lb. with meat mallet to about 1/8 inch thickness. Sprinkle lightly with salt and pepper. In a large skillet cook half of the veal in a warm butter over medium-high heat about 1 minute on each side.
2. Remove meat; keep hot. Add in a little more butter to skillet, if necessary, and repeat with remaining veal. Add in lemon juice, sherry, butter and snipped parsley to skillet drippings. Heat and stir till butter is melted. Pour over veal. Serves 4.

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