Piccata of Veal

Accompany this classically simple veal sute with butter-broned potato chunks or noodles and new peas. You might serve it with dry Italian white wine, such as a Soave, if you like. Deliciossso!!!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄4 lbs  boneless  veal, sliced
•  salt, to taste
•  pepper, to taste
• 1  cup flour
• 3  tablespoons butter
• 1  tablespoon  salad oil
• 1⁄4 tablespoon  grated lemon rind
• 1⁄4 teaspoon dried sage
• 1  tablespoon  drained capers
• 2  tablespoons lemon juice
• 1⁄4 cup dry white wine
•  lemon slice, for garnish
•  sage, for garnish

Directions

1. Pound veal between pieces of waxed paper, using the flat side of a meat mallet, until each slice is about 1/4 inch thick. Sprinkle lightly with salt and pepper. Coat veal with flour, shaking off excess.
2. Heat about half of the butter with oil in a large, heavy frying pan over medium high heat. In it lightly brown veal slices 3-4 at a time, on each side, adding more butter as needed.
3. Remove slices as they brown. When all the veal is browned, return it to the pan.
4. Sprinkle veal with lemon rind, sage and capers, drizzle with lemon juice and wine.
5. Cover and simmer over low heat 5 minute or until veal is tender and cooked through.
6. Remove veal to a warm platter. Stir cooking liquid over high heat until slightly reduced. Drizzle evenly over veal.