Recipe: Veal Picante
4-6 pieces veal (about 1 pound), lightly pounded to about inch thick
½ cup flour
4 tablespoons butter
1 cup dry sherry
1 cup chicken or beef stock
½ cup capers
4 lemon slices
½ cup parsley, chopped
Salt and pepper to taste
Dredge veal in flour; shake off excess.Melt butter in skillet and brown veal on both sides, 2-3 minutes per side. Add sherry, stock, capers, lemon slices, parsley, salt and pepper and simmer 10-15 minutes until liquid is reduced to a sauce.Serves four to six.
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