Shelly's Recipe

VEAL PICATA

Category: Beef

1 1/2 lbs veal cutlets, pounded thin
1/4 cup flour
2 tbsp olive oil
1/4 cup unsalted butter
3/4 cup dry white wine
1/2 cup lemon juice
1 tsp lemon zest
1/8 tsp dried sage
1/2 tsp white pepper
Salt, to taste
1 tsp drained small capers
1 lemon thinly sliced
2 tbsp chopped parsley

Dust cutlets with flour and brown in a skillet with the oil and butter, removed to a heated platter. Add wine to skillet and stir over medium heat. Add next 6 ingredients and continue stirring until sauce is reduced. Taste for addition lemon. Turn off heat and return veal to skillet and top with sauce. Garnish servings with lemon slices and chopped parsley. Serves 4-6