Veal Piccata Recipe

Veal Piccata Recipe - 4 servings


1/2 teaspoon olive oil

3/4 pound veal scallops, very thinly sliced

Juice of 1 lemon

1/4 cup dry white wine

1/2 lemon, thinly sliced

Black pepper


In a nonstick skillet, heat oil. Add veal and saute 5-6 minutes. Turn. Add lemon juice. Cook 2-3 minutes, or to desired doneness. Remove veal to heated plates. Add wine to the skillet and deglaze over high heat, stirring constantly. Pour wine over veal. Top each scallop with a slice of lemon. Sprinkle with black pepper.

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