Veal Piccata with Capers |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 8 veal slices | salt and pepper | flour |
| 6 Tbsp butter | juice of half a lemon | 1-1/2 tablespoons capers |
| 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. 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. |
| 2 | Add the remaining butter to the pan juices and cook over brisk heat until the sauce has turned a golden brown. 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. |