Basil Veal Piccata
|Veal leg round/Veal leg sirloin steak||1 Pound|
|Mushrooms||1 Cup (16 tbs), sliced (fresh)|
|Lemon juice||3 Tablespoon|
|Basil||1⁄4 Teaspoon, crushed (dried)|
|Parsley||2 Tablespoon, snipped|
With mallet, pound meat to 1/4-inch thickness.
Cut veal into 4 pieces.
In 10-inch skillet cook half of the veal in hot butter over medium-high heat 1 minute on each side.
Remove to a heated platter; keep warm.
Add more butter to skillet, if necessary; cook the remaining veal.
Remove to platter; keep warm, lb butter remaining in skillet add mushrooms, lemon juice, basil, salt, and pepper.
Cover; cook 5 minutes or till mushrooms are tender.
Stir in parsley; spoon over veal.