Piccata in Italian means to be pounded flat. This is a quick and
elegant dish. The key to the dish is making sure the stock or broth is
hot before you add it to the pan. You can also do this with chicken;
just make sure the chicken is pounded thin. If not, it will take longer
to cook.
4 4-ounce Veal slices pounded thin
Flour
Creole Seasoning Blend
3 tablespoons Butter divided
2 tablespoons fresh Parsley chopped
2 tablespoons hot Chicken Stock or Broth
1 Tablespoon Lemon Juice
Heat oven to 175 degrees. Season flour with Creole seasoning.
Heat large sauté pan oven medium heat. Dredge the veal in flour,
shaking off the excess. Melt 2 tablespoons of the butter in the pan.
Turn the heat to medium-high and add the veal, cooking it quickly.
When the meat is done, place on platter in the oven to keep hot. Add
the parsley, lemon juice, remaining butter, and hot stock or broth to
pan. Stir well and as soon as the sauce is bubbling, place veal on
serving plates and pour sauce over top. Serve immediately.
Enjoy!!!
