Lemon Veal Piccata
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Veal cutlets/Veal scallops||6|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Lemon juice||4 Tablespoon|
|Chopped parsley||1 Tablespoon|
Combine flour, salt, pepper, and garlic, set aside.
Remove and discard any excess fat from veal; dredge in flour mixture.
Melt butter in a large skillet over medium heat.
Add veal, and cook about 1 minute on each side, remove and drain on paper towels.
Add lemon juice to skillet, cook until thoroughly heated.
Return veal to skillet, add parsley, and heat briefly.
To serve, spoon lemon mixture over veal.
Garnish with lemon slices, if desired.