Veal Picatta

Veal Picatta – Piccata Di Vitello

1 lb. veal top round, sliced to 1 oz. medallions and pounded to 1/16

2 cups white wine

lemon juice to taste

salt and pepper to taste

2 tblsp capers

2 tblsp butter

2 tblsp flour

2 tblsp chopped parsley

1/2 c. whole butter

Pound veal to 1/16th of an inch. Dredge in flour. Heat pan and add butter. Saute veal 30 seconds to a side. Drain butter and add salt, pepper, lemon juice, capers, parsley and white wine. Remove veal from pan and allow sauce to reduce. Finally, add 1/2 cup of whole butter. Emulsify and cover veal.

La Trattoria Key West