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Veal Piccata

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4 Veal Scallops, pounded thin


Salt and Pepper

6 Tablespoons butter

2 Tablespoons olive oil

3 Tablespoons lemon juice

2 Tablespoons snipped parsley

1 8 oz. package green noodles

Cook noodles according to package directions.

Meanwhile, lightly dust veal with flour seasoned with salt and pepper.

Heat 4 Tablespoons butter and the oil in a large skillet over medium heat until bubbly.

Quickly brown veal on both sides.

Remove veal from pan and put on a warm platter.

Add lemon juice, parsley, and remaining butter to skillet, stirring until just heated.

Arrange veal on noodles and pour sauce from pan over all.

Garnish with lemon slices.

Serves 2 – 4


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