Veal Piccata
Lemon is the real star here, so make this tangy, tasty dish for your favorite lemon lover. It takes just minutes to prepare -- get the prep out of the way first, then cook the veal at the last moment.
Credit: Lucinda's Rustic Italian Kitchen by Lucinda Scala
Servings: 2
Ingredients:
* 4 thin-sliced veal scaloppini (about 2/3 pound), lightly pounded
* Coarse salt
* Ground white pepper
* 2 tablespoons all-purpose flour, preferably Wondra
* 1 tablespoon extra virgin olive oil
* 1 tablespoon unsalted butter
* 2 tablespoons best-quality white wine or dry vermouth
* 1 lemon, half juiced (2 tablespoons), half thinly sliced crosswise
Directions:
Season the veal on both sides with salt and white pepper. Lightly coat in the flour. Shake off the excess.
Heat a large skillet over medium-high heat. Add the olive oil and butter, swirl them around the pan and add the veal. Turn the heat to high and saute the veal for 1 minute per side. Pour in the wine, swirl it around the pan for 20 seconds and turn over the veal. Add the lemon juice and slices, swirl them around in the pan and turn off the heat.
Serve immediately with a small sprinkling of salt and white pepper.
