Recipes:
**Veal Piccata**
**INGREDIENTS**
2 tablespoons melted
butter
2 tablespoons olive
oil
⅓ cup all-purpose
flour
½ teaspoon salt
¼ teaspoon pepper
4 veal cutlets
(6 ounces each)
¼ cup lemon juice
2 tablespoons minced
fresh parsley
**SERVES 4**
**Make Ahead**
You can coat the veal in
step 2 up to 4 hours ahead.
Refrigerate until ready to use.
**VARIATION**
For a restaurant-
style entree, add
1 minced clove of
garlic to the skillet
in step 1 and
1 tablespoon
capers in step 4.
**1** Heat butter and olive
oil in a large skillet
over medium-high heat.
**2** Meanwhile, combine
flour, salt and pepper
in a shallow dish. Coat
both sides of veal with
flour mixture.
**3** Add veal to skillet.
Cook, turning once,
until browned on both
sides, about 3 minutes.
Remove from skillet;
set aside.
**4** Add lemon juice
and parsley to skillet.
Stir quickly, scraping
bottom of skillet. Return
veal to skillet; cook for
1 minute, basting with
pan juices.
Make It Quicker
• What's the secret to
juicing lemons quickly?
Select lemons with the
thinnest skins. They
will yield more juice
than the thick-skinned
variety.
