Veal (or Chicken) Piccata Recipe
about ¼ in. thick
freshly ground black pepper
drained and rinsed
fresh Italian parsley
Heat olive oil in large frying pan over medium-high heat.
Season flour well with salt and pepper.Dredge veal cutlets in flour and shake off excess.
When oil is hot, fry veal cutlets in batches (no more 30 seconds to 1 minute per side).
When all the cutlets have been cooked, pour off any excess oil from the pan.
Add stock, the juice of the lemons, and capers to the pan. Scrape the bottom of the pan to release any cooked-on bits.
Cook until the sauce has thickened just a bit.
Stir in butter and parsley (if using).
Add veal cutlets and let warm through (no more than 1 minute).
Variation: Instead of veal cutlets, use chicken breasts pounded to a thickness of 1/4 inch. Remember that they will take longer to cook.