Veal Piccata

Servings: 4-6

Ingredients

1-1/2 lbs. veal cutlets, pounded 1/4 inch thick
flour
1/4 cup butter
1/4 cup olive oil
1 tsp. finely grated lemon rind
1/4 cup lemon juice
1/4 cup dry white wine
1 lemon, very thinly sliced
2 tbsp. minced, flat Italian parsley

Steps

Pat veal dry. Dust each slice with a very light coating of flour.

Heat butter and oil in a large skillet until you can smell it, but don't let it brown. Add veal and sauté quickly on both sides until veal is golden.

Add lemon rind, juice, and wine and simmer for 5 minutes.

Serve hot, garnished with lemon slices and sprinkled with parsley.