Veal Scallopini With Zucchini And Tomato
|Veal curlers||1 Pound|
|All purpose flour||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon|
|Olive oil/Vegetable oil||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Lemon juice||1 Tablespoon|
Trim excess far from veal curlers, cut veal into serving-size pieces.
Place veal between 2 sheers of waxed paper; flarten to 1/8-inch thickness, using a meat mailer or rolling pin.
Combine flour, basil, salt, and pepper; dredge veal in flour mixture.
Coat a large skillet with cooking spray, add oil.
Place over medium-high heat until hot.
Add veal, and cook 4 to 5 minutes on each side or until browned.
Drain on paper rowels, reserving pan drippings in skillet.
Transfer veal to a serving platter; keep warm.
Add tomato, zucchini, and garlic to skiller; saue 2 minutes or until tender.
Spoon mixture over veal.
Add lemon juice and water to skillet, bring to a boil, scraping browned bits from bottom of pan.
Stir in capers.
Spoon mixture over veal to serve.