Piccata Of Veal
|Veal scallops||1 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|White pepper||1⁄4 Teaspoon|
|Special oil||3 Tablespoon|
|Lemon juice||3 Tablespoon|
|Minced parsley||2 Tablespoon|
1 Pound the veal as thin as possible (Place the veal between two pieces of waxed paper and pound it from the center out until very thin use a mallet or cleaver.) or get it done by the butcher.
2 Prepare a mixture of flour, salt and pepper and dip the veal in it.
3 In a skillet, heat the oil and saute veal until browned on both the sides.
4 Remove on a platter and keep warm.
5 In the same skillet, add the lemon juice and parsley and cook for about 30 seconds.
6 Scrape the sides and bottom of the pan.
7 Por over the veal and serve.