Veal Piccata

4 veal cutlets
1 c. white wine
Juice from ½ lemon
2 T. lemon rind
2 T. capers
¼ c. finely chopped parsley leaves
2 cloves garlic, minced
4 T. extra virgin olive oil
6 T. butter
1 c. chicken stock
2 tsp. Salt
2 tsp. Lemon Pepper
Flour (for dredging)
4 c. cooked noodles

Veal cutlets should be pounded thin.

 

In a plastic bag, add 2 c. flour, 2 tsp. salt, and 2 tsp. lemon pepper.  Place veal cutlets in bag and shake, to coat with the flour mixture.  In a skillet, add 4 T. olive oil and 4 T. butter over medium heat, until the butter is melted.  Add the veal cutlets.  Fry until they are lightly browned on both sides.  Remove to an oven-proof pan and place in a 275º to stay warm.

In the skillet, add 2 T. butter, 2 T. flour from the plastic bag and stir until the flour is absorbed (about 2 minutes).  Add 1 c. white wine and stir until drippings are loosened from the pan.  Add garlic, lemon rind, lemon juice, and capers.  Add about 1 c. chicken stock, until sauce is desired thickness.  Allow to simmer for about 4-5 minutes, then add parsley.  Season with salt and pepper, to taste.

Add veal cutlets back into the sauce to warm and coat them on both sides.  Serve over noodles and add additional sauce, as desired.  Garnish with lemon slices and sprigs of parsley.