Lunch and Dinner Entrees
National's Saporous Veal Piccata

1

 

4 OZ VEAL
4 OZ WHITE WINE
½ TSP SHALLOTS
½ OZ LEMON JUICE
½ OZ CAPERS
2 OZ BUTTER
1 OZ DEMI-GLAZE
DASH SALT & PEPPER
PINCH PARSLEY (CHOPPED)

 

DREDGE VEAL AND START IN A HOT PAN. BROWN LIGHTLY AND FLIP. ADD TOUCH OF GARLIC, SHALLOTS AND CAPERS. DEGLAZE PAN WITH WHITE WINE AND LEMON. REDUCE WITH WHOLE BUTTER. SERVE WITH LEMON SLICE AND FRESH PARSLEY.