Veal Piccata

INGREDIENTS

• 1½ lbs. veal (sliced thin and pounded)
• ⅓ cup flour
• 6-8 T. butter
• ¼ t. salt
• ⅛ t. pepper
• ¾ cup dry white wine
• 2 T. minced shallots
• 1 T. lemon juice
• 2 t. minced parsley
• ½ cup butter, chilled

DIRECTIONS 

1. Pound veal until very thin. Dip both sides in flour, shaking off excess.
2. Heat 3 T. butter over medium heat. Quickly sauté a few pieces at a time until lightly brown. Remove from heat and add wine, shallots and lemon juice. Reduce by a ⅓.
3. Take off heat; add parsley and chilled butter whip to a creamy texture. Pour over veal and serve immediately.

Recipe Author: Joan Marie Poulin
Photo: Epicurus