Veal Piccata
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INGREDIENTS 2/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon black pepper
1/2 cup butter
2 cloves garlic
12 thin veal cutlets, about 1-1/2 pounds
4 to 6 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Lemon twists, for garnishCombine first 4 ingredients in a small bowl; stir well, and set aside.
Melt butter in a large skillet over medium heat; add garlic and cook, stirring constantly, until tender. Remove and discard garlic from skillet.
Dredge veal in flour mixture. Add veal to skillet, and cook, stirring constantly, 2 minutes on each side or until lightly browned; drain on paper towels. Add lemon juice to skillet; cook, stirring constantly, to loosen particles on bottom of skillet. Return veal to skillet; sprinkle with parsley, and cook 1 minute or until thoroughly heated.
Transfer veal to a serving platter. Spoon lemon juice mixture over veal. Garnish, if desired.
Makes 4 to 6 servings