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Tony's lemony veal piccata tdrh33b

Yield: 4 Servings

Ingredients:

• 1 lb Veal scallops; pounded thin Flour Salt Pepper
• 3 tb Olive oil
• 3 c Garlic; crushed
• 1/2 c Dry white wine
• 1/2 c Chicken broth
• 3 tb Capers
• 1 Sm Lemon; peeled white remo
• 2 tb Butter
• 4 tb Parsley; fresh

Instructions:

Dust the veal with flour.Season with salt and pepper.Saute in the oil till lightly browned about 2-3 min. Remove from pan and keep warm. Pour off any remaining oil add the garlic and saute several seconds.Add wine or sherry and bring to boil.Reduce to 1/3-cup.Stir in capers and lemon.Return to boil.Swirl in the butter and parsley.Dip the veal slices into the sauce place on platter and top with remaining sauce. I like to garnish with more parsley and some lemon slices. Enjoy i hope this is what you are looking for. 9/20...11:00a cj :) FROM: CAROLE TOSO (TDRH33B)

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