Veal Picatta - Revision history

Dlk at 10:34, 7 September 2006

2006-09-07T10:34:27Z

Dlk at 10:33, 7 September 2006

2006-09-07T10:33:44Z

Dlk at 10:33, 7 September 2006

2006-09-07T10:33:18Z

New page

===Ingredients===

4 veal cutlets (about ¾ pound)
 ¼ cup all-purpose flour
 ½ teaspoon salt
 ¼ teaspoon pepper
 1½ tablespoons peanut or vegetable oil
 3 tablespoons vermouth or dry white wine
 2 tablespoons butter or margarine
 2 tablespoons lemon juice
 2 teaspoons grated lemon rind
 Garnishes: lemon slices, parsley

===Directions===

* Place cutlets between twosheets of heavy-duty plastic wrap; flatten to &frac18;" thickness using a meat mallet or rolling pin.
* Combine flour, salt and pepper; dredge cutlets in flour mixture. Cook in oil in a skillet over medium heat 1 minute on each side. Remove from skillet; keep warm.
* Add vermouth to skillet; cook until thoroughly heated. Add butter and lemon juice; heat just until butter melts. Pour over cutlets, and sprinkle with lemon rinds. Garnish, if desired.

===Yield===

2 servings

===Nutrition===

===Source===

1992 Southern Living

[[Category:Food]]
[[Gategory:Recipes]]

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 ===Directions===
-* Place cutlets between twosheets of heavy-duty plastic wrap; flatten to &frac18;" thickness using a meat mallet or rolling pin.
+* Place cutlets between twosheets of heavy-duty plastic wrap; flatten to 1/8" thickness using a meat mallet or rolling pin.
 * Combine flour, salt and pepper; dredge cutlets in flour mixture.  Cook in oil in a skillet over medium heat 1 minute on each side. Remove from skillet; keep warm.
 * Add vermouth to skillet; cook until thoroughly heated.  Add butter and lemon juice; heat just until butter melts.  Pour over cutlets, and sprinkle with lemon rinds.  Garnish, if desired.