Recipe Name Veal Piccata Submitted by ikkif Recipe Description Tangy Lightly Flavored Veal Cutlets Quantity 1 Quantity Unit 1 Prep Time (minutes) 15 Cook Time (minutes) 10 Ready In (minutes) 25

Ingredients Amount Measure Ingredient 1 1/2 pounds veal (8 veal scallops), pounded about 1/4 inch thick 1 1/2 pounds veal (scallops, pounded about 1/4 inch thick) 1 1/2 pounds veal (scallops, pounded about 1/4 inch thick) 1 1/2 pounds, raw veal 1 dash salt, to tast 1 dash pepper, to taste 4 tablespoons olive oil 2 cloves garlic minced 1/2 cup chicken broth, organic free range, fat free 4 fliud ounces white wine, dry 2 tablespoons, drained capers, canned 2 tablespoons fresh parsley, chopped Steps Sequence Step 1 Cook the veal: Season the veal with salt and pepper. In a large fry pan over medium-high heat, add 1 1/2 Tbs. of the olive oil. 2 Add half of the veal and cook, turning once, until browned, about 2 minutes total. 3 Transfer to a plate. Repeat with additional 1 1/2 Tbs. of the olive oil and the remaining veal. Be careful not to overcook. 4 Make the sauce: Add the remaining 1 Tbs. of olive oil to the pan and heat over medium-high heat. 5 Add the garlic and sauté until fragrant, about 30 seconds. 6 Add the broth and wine and cook, stirring to scrape up the browned bits from the pan bottom, until the sauce is reduced by about one-fourth, 2 to 3 minutes. 7 Stir in the capers and simmer for 1 minute. Season with salt and pepper and add the parsley. 8 Return the veal and any juices to the pan and cook until heated through, about 2 minutes. 9 Divide the veal among individual plates, spoon the sauce over it and serve immediately.