Veal Piccata

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Title: VEAL PICCATA
Categories: Meats, Foreign
Yield: 4 servings

1/2 ts Olive oil
3/4 lb Veal scallops, very thinly
-sliced
Juice of 1 lemon
1/4 c Dry white wine
1/2 Lemon, thinly sliced

Source: MAINBEEF.ZIP

Black pepper

In a non-stick skillet, heat oil. Add veal; saute 5 to 6 minutes.
Turn. Add lemon juice. Cook 2 to 3 minutes or to desired doneness.
Remove veal to heated plates. Add wine to skillet; deglaze over high
heat, stirring constantly. Pour wine over veal. Top each veal scallop
with a slice of lemon. Sprinkle with black pepper. Makes 4 servings.

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