|Boneless veal||3⁄4 Pound, cut 1/2 inch thick|
|All purpose flour||1 Tablespoon|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Grated lemon peel||1 Teaspoon|
|Lemon slices||1 Tablespoon|
Place meat between 2 sheets of wax paper and pound 1/4 inch thick with smooth side of a mallet.
Cut meat into strips about 1 1/2 inches wide and 3 inches long.
Mix together flour, salt, and pepper.
Lightly dust meat with flour mixture, shaking off excess.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add meat and cook quickly, turning to brown both sides (takes about 4 minutes total).
Remove meat to a warm platter.
To pan, add wine and bring to a boil, scraping up browned bits.
Stir in lemon peel and remaining 1 tablespoon butter; heat until melted.
Spoon sauce over veal and garnish with lemon slices.
Veal piccata for one.
Pound 6 to 8 ounces veal cutlet.
Sprinkle with salt and pepper and enough all-purpose flour to coat lightly; shake off excess.
Cook in 1 tablespoon butter or margarine.
For sauce, use 3 tablespoons dry white wine, 1/2 teaspoon lemon peel, and 1/8 teaspoons butter or margarine.
Garnish with 2 thin lemon slices.