Veal Picatta - Piccata Di Vitello
lb. veal top round, sliced to 1 oz. medallions and pounded to 1/16
2 cups white wine
lemon juice to taste
salt and pepper to taste
2 tblsp capers
2 tblsp butter
2 tblsp flour
2 tblsp chopped parsley
1/2 c. whole butter
Pound veal to 1/16th of an inch. Dredge in flour. Heat pan and add butter. Saute
veal 30 seconds to a side. Drain butter and add salt, pepper, lemon juice,
capers, parsley and white wine. Remove veal from pan and allow sauce to reduce.
Finally, add 1/2 cup of whole butter. Emulsify and cover veal.
La Trattoria Key West