VEAL PICCATA
4 servings
Prepare through the browning step:
Add to the skillet:
- ¼ cup dry white wine
- ⅓ cup lemon juice
Bring to a boil, scraping up the browned bits with a wooden spoon. Reduce the heat and simmer until slightly reduced, about 5 minutes. Remove from the heat and quickly whisk in:
- 4 tablespoons (½ stick) butter, softened
- 2 tablespoons chopped parsley
- (1 tablespoon capers)
- Salt and black pepper to taste
Spoon the sauce over the veal and serve immediately.