Veal Piccata

Ingredients

• 2 lb veal cutlets
• 13 c all-purpose flour
• 13 c olive oil
• 2 Tbsp butter
• 1 c water
• 12 c dry white wine
• 1 envelope or cube chicken bouillon
• 2 medium lemons
• parsley sprigs
• salt and pepper

Directions

1. With meat mallet pound cutlets to 18-inch thickness
2. On waxed paper sprinkle 12 teaspoon of salt and 14 teaspoon of pepper
3. Add flour and coat cutlets
4. In a 12-inch skillet over medium-high heat in hot olive oil and butter cook veal a few pieces at a time until lightly browned on both sides
5. Add more olive oil if necessary
6. Reduce heat to low
7. Into drippings in skillet stir water wine bouillon and 12 teaspoon of salt scraping to loosen brown bits
8. Return veal to skillet cover and simmer 15 minutes until cutlets are tender
9. Cut 1 lemon and squeeze out juice
10. Thinly slice the other
11. Remove cutlets to platter keep warm
12. Stir lemon juice in pan
13. Heat until boiling over high heat
14. Spoon over cutlets
15. Garnish with parsley Serves 8