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4-8 oz.s Veal Eye of Round, sliced very thin by the butcher, and pounded thin (1/16th inch or thinner)
1 tbsp Olive Oil
1/2 Cup White Wine
Juice of 1/2 Lemon
1/4 Cup chicken, beef or veal broth
Salt and Pepper to taste
2 tbsp butter
1 tbsp chopped Italian Parsley
Coat the veal in flour and brown in olive oil in a saute pan for 20 seconds on each side.
Remove the veal from the pan, add white wine, lemon juice and broth. Cook until reduced.
Add the butter and swirl until melted and blended.
Return the veal to the pan and coat with the Piccata sauce.
Transfer to a plate and sprinkle with parsley.
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