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VEAL PICCATA 2 lb. veal cutlets 1 c. flour 1/2 c. butter 1/4 c. olive oil 1 tsp. grated lemon rind 1/3 c. lemon juice 1/3 c. dry white wine salt and pepper to taste 1 to 2 lemons, thinly sliced 2 Tbsp. fresh minced parsley Pound veal until very thin. Pat dry and dust each slice with flour. Heat butter and oil in a large skillet and saute veal both sides until golden. Add lemon rind, juice, wine and salt and pepper to taste. Simmer 5 minutes. Serve hot. Garnish with lemon slices and fresh parsley. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!