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Veal Piccata
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Submitted by:
Karen |
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Tender, subtly flavored milk-fed veal is a delicacy these days but when you're dining alone, you can afford this fine indulgence. |
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INGREDIENTS:
- 1/2 pound(s) , veal scaloppine
- 2 tablespoon(s) , flour
- 1/4 teaspoon(s) , salt
- 1/4 teaspoon(s) , black pepper
- 1 1/2 tablespoon(s) , margarine or butter
- 3 tablespoon(s) , fresh lemon juice
- 1 tablespoon(s) , water
- 1 1/2 tablespoon(s) , fresh parsley chopped
- 2 slice(s) , lemon
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| Instructions: |
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Pound the veal very thin with a wooden mallet or rolling pin. Mix the flour, salt and pepper together and dredge the veal in the mixture. In a skillet, brown veal on both sides in the hot margarine. Add the lemon juice, water and parsley and cook for 1 minute, scraping up the brown bits from the bottom of the pan. Put the meat on a plate, pour the sauce over it and garnish with the lemon slices. |
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