Veal Steaks Piccata
|All purpose flour||3 Tablespoon|
|Boneless veal shoulder cube steaks||10 Ounce|
|Sliced mushrooms||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chopped flat leaf italian parsley||2 Tablespoon|
|Lemon juice||2 Tablespoon|
On sheet of wax paper or a paper plate combine flour, salt, and pepper.
Dredge steaks in seasoned flour, turning to coat all sides; set aside remaining flour mixture.
In 12-inch nonstick skillet heat margarine until bubbly and hot; add veal steaks and, over high heat, brown quickly on both sides.
Remove to warmed serving plate; set aside and keep warm.
In same skillet combine mushrooms and garlic; saute over medium-high heat, stirring constantly, until mushrooms are browned, about 1 minute.
Sprinkle with remaining flour mixture and stir quickly to combine.
Gradually stir in wine; add parsley and lemon juice and, stirring constantly, bring to a boil.
Reduce heat and let simmer until slightly thickened; add lemon slices and stir to combine.
To serve, pour sauce over veal steaks.