Italian Recipe Collection - Veal (or Chicken) Piccata
4 even sized veal cutlets or 4 scaloppine pounded
thin
flour for dredging
salt and pepper
2 tbs butter
2 tbs olive oil
1/4 C chopped white onion
2-3 cloves minced garlic
1/2 C white wine or Marsala wine
1 C prepared bouillon with 2 tsp flour blended together (You may
chicken or vegetable bouillon)
juice from 1 lemon
2 tsp capers
linguine noodles
Preparation
Pound the meat until it is very thin. Salt and pepper the cutlets
and dredge them in flour. Heat a heavy skillet and melt the butter
then add the olive oil. When hot, brown the cutlets on both sides
and remove from the pan. In the juices from the meat, saute the
onion and garlic for about 1 minute. Add the wine and then the bouillon.
Return the veal to the sauce and pour over the lemon juice and the
capers. Allow this to cook over a low heat or simmer for another
15 minutes and serve over linguine noodles. Cooking time is about
1/2 hour. Serves 4 people. Veal prepared in this fashion will take
either a light red or a white wine.
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