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Veal Steaks Piccata

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Anonymous (not verified)
Ingredients
  All purpose flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Boneless veal shoulder cube steaks 10 Ounce
  Margarine 1 Tablespoon
  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
  Lemon 1 Small
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish

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