Recipe: Veal Picante

 
Updated 1/4/2011 11:14 AM

4-6 pieces veal (about 1 pound), lightly pounded to about inch thick

cup flour

4 tablespoons butter

1 cup dry sherry

1 cup chicken or beef stock

cup capers

4 lemon slices

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.