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Veal Piccata
  • 1 1/4 lbs. veal, thinly sliced
  • 3 Tbs flour
  • 1/4 Cup Butter
  • 8 Slices prosciutto, chopped
  • 1/4 Cup Water
  • 1/4 Cup lemon juice
  • 2 Tbs Chopped fresh parsley
Use a mallet to flatten the veal slices between pieces of waxed paper. Dredge the meat in the flour. Put the butter into a large nonstick skillet and malt over high heat. Brown the veal, about 1 minute on each side. Reduce heat to low and add the water. Place the prosciutto on top of the veal and simmer, uncovered, 20 minutes. Remove to a warm platter. Pour lemon juice into the pan and over medium heat, blend it with the drippings left from the veal. Pour this sauce over the veal, sprinkle on the parsley and serve. Makes 4 servings
Provided by:
Southwest Family Citrus and Spenar Family

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