VEAL PICCATA

Serves 4 - 6. Total Prep/Cooking Time: 25 Minutes

1½ pounds veal cutlets, pounded thin
¼ cup all-purpose flour
2 tablespoons olive oil
¼ cup unsalted butter or margarine
¾ cup dry white wine
½ cup fresh lemon juice (about 3 lemons)
1 teaspoon grated lemon zest
1/8 teaspoon dried sage
½ teaspoon white pepper
Salt to taste (optional)
1 lemon, thinly sliced, for garnish
2 tablespoons chopped fresh Italian parsley, for garnish.

1. Dust the veal cutlets lightly with flour.
2. Heat the oil and butter in a large skillet, sauté the veal lightly, remove to a heated platter.
3. Add the wine to the skillet and stir over medium to high heat. Add the lemon juice, lemon zest, sage, pepper, salt and capers. Continue stirring until the sauce is reduced. The lemon flavor should be the most pronounced; if it is not, add more juice.
4. Turn off the heat and return the veal to the skillet long enough to bathe in the lemon juice.
5. Garnish the platter or individual plates with lemon slices and sprinkle parsley all over.
    

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.