VEAL PICCATA

SERVES 4

This is delicious, quick and easy. You could substitute chicken or pork for the veal.

INGREDIENTS

1 pound veal scallopini

Flour seasoned with salt and pepper for dredging

2 tablespoons olive oil

2 tablespoons butter

4 tablespoons butter

1 tablespoon minced fresh garlic

1/2 cup dry white wine

1/3 cup fresh lemon juice

Chopped fresh parsley

Dip the veal in the flour to coat; shake off excess. Heat the oil and 2 tablespoons of butter in a large skillet over high heat. Add the veal and sauté until lightly browned, about 2 minutes per side. Remove the veal and reduce the heat to medium-high. Melt the 4 tablespoons of butter in the pan. Add the garlic and sauté until softened, about 1 minute. Add the wine and reduce for about 1 minute. Add the lemon juice and cook another 2 minutes. Return the veal to the pan and simmer just until hot, about 2 minutes. Serve immediately, spooning some of the sauce over the meat and garnishing with the parsley.

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