Serves: 4
Total Calories: 80
Wipe veal scallopini with damp paper towels. Combine flour, salt, and pepper. Use flour mixture to coat veal well. Heat margarine in a medium skillet until it sizzles. Add half of veal slices, and cook over high heat until well-browned on both sides; remove. Repeat with remaining slices of veal.
Return all veal to skillet. Slice lemon and add, along with dry white wine, to veal. Cook over low heat, covered, for 5 minutes. Arrange veal on serving platter. Garnish with parsley sprigs.
Editor's Extra: To keep sautéed meat from tasting boiled and having a gray look when you turn it over, dry it first with a paper towel or flour it before sautéing. Be sure the pan is hot, and don’t crowd pieces in the skillet—this will help to keep it crisp.
This Veal Piccata recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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