Veal Piccata

As I was getting ready to make our favorite Italian dish yesterday, I found out that Maryann of Finding la Dolce Vita and Marie of Proud Italian Cook are hosting a Festa Italiana. I thought it would be fun to participate in this fabulous event. Here's my version of Veal Piccata.

Ingredients:

1/4 cup all-purpose flour
1/2 teaspoon salt
4 veal scallops, each about 1/8 inch thick
1 tablespoon olive oil
1 tablespoon butter

1/2 cup white wine
2 tablespoons lemon juice
1 teaspoon drained bottled capers
2 tablespoon unsalted butter
1 teaspoon minced fresh parsley leaves

Directions:

Place each peace of veal between plastic wrap and beat lightly with meat tenderizer.

In a shallow dish stir together the flour and the salt. Coat the veal with flour mixture, 1 piece at a time, shaking off the excess.

In a large non-stick skillet heat the oil and butter over medium-high heat and sauté the veal for 1 minute, or until it is pale golden. Turn the veal and sauté it for 30 seconds more. Transfer the veal to a platter and keep it warm, covered.

Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute. Swirl in the butter and the parsley and pour the sauce over the veal. Serve veal over Angel Hair Pasta.


I would like to thank Chef T at ChefBliss.com for giving me this wonderful Sisterhood award.