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free recipes >
beef, lamb and pork >
recipe |
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| Veal Piccata with Capers |
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| 8 |
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Veal slices |
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Salt and pepper |
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Flour |
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| 6 Tbs |
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butter |
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Juice of half a lemon |
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| 1 1/2 Tbs |
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capers |
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| 1 |
Place the slices between sheets of waxed
paper and pound them as thin as possible with a cleaver
or meat pounder. Sprinkle with salt and pepper and coat
lightly with flour. |
| 2 |
Melt 4 tablespoons of butter in a large
skillet and brown the slices, a few slices at a time over
fairly high heat. Arrange them on a preheated serving
platter. |
| 3 |
Add the remaining butter to the pan
juices and cook over brisk heat until the sauce has turned
a golden brown. |
| 4 |
Add the lemon juice and capers, reduce
the heat and stir for a few minutes. Spoon the hot sauce
over the veal slices. Serve immediately. |
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| Servings: 4 |
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| Recipe Type |
| Main Dish, Meat |
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| Recipe Source |
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