Does anyone have a fav. recipe for veal piccata?
*quick and easy veal piccata 1 pound thinly sliced veal 2 TBSP butter or 1 TBSP olive oil plus 1 TBSP butter 1/2 cup flour 1/2 tsp paprika or cayenne pepper (optional) 1/2 cup white wine 2 TBSP lemon juice Salt Freshly ground pepper (white or black) to taste 1 TBSP Butter 1 TBSP capers, rinsed RINSE veal slices under cold running water, drain, put on paper towel. Pat dry. FLATTEN veal to desired thickness 1/8 – 1/4″ thick, if not already thin. MIX flour, paprika, salt and pepper DREDGE veal in flour. HEAT butter and olive oil in sautée pan over medium-high heat. Add veal – do not crowd the pan. Sautée for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven. ADD lemon and wine to pan; DEGLAZE (Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce. BRING to a simmer, reduce heat to medium-low, let sauce thicken. WHEN sauce is thickened, swirl in butter. Add capers. POUR pan juices over
