Hotel Roanoke Veal Piccata

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

16 (1-ounce) veal cutlets

1 large cucumber, peeled and cut into 1/4-inch-thick slices

1 1/2 teaspoons salt

3/4 teaspoon pepper

1/2 cup all-purpose flour

2 tablespoons vegetable oil

1 cup chablis or other dry white wine

1/4 cup chopped fresh parsley

2 tablespoons lemon juice

1 tablespoon capers

1/2 cup butter or margarine, melted

Directions:

1. Sprinkle cutlets and cucumber slices with salt and pepper. Dredge in flour. Sauté veal and cucumber in oil until browned on both sides; remove from skillet. Discard pan drippings.
2. Stir wine, parsley, lemon juice and capers into skillet; cook over low heat 1 to 2 minutes. Stir in butter; simmer 5 minutes. Place veal and cucumbers in skillet; bring to a boil. Remove from heat. Arrange cutlets and cucumber slices on a serving platter; spoon sauce over top.

By RecipeOfHealth.com