A good recipe for warmish weather.
Veal Piccata or veal with lemon juice
- 8 slices veal (thin)
- Juice of 1 lemon
- 1 tbsp parsely
- 1 cup flour
- 1 tbsp margarine or butter
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Get thin slices of veal, pass them in flour.
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In a (you guessed it) non-stick frying pan, put some margarine and melt on medium flame.
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Then add the veal and allow to nearly brown on one side before turning over.
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Then have the other side cook well.
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At the end, add freshly squeezed lemon juice.
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Raise flame so that the lemon draws.
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Serve the veal with the sauce, and if you have a bit of time, dust with some finely chopped parsely.
