* Exported from MasterCook * Quick and Easy Veal Picatta Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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8 ounces Veal scaloppini
2 tablespoons butter
1 large garlic clove -- pressed
1/4 cup dry white wine
1/4 cup chicken broth
1 1/2 tablespoons capers -- drainedSeason veal with salt and pepper. Melt 1 tbsp butter in large skillet
over Medium-High heat. Add veal and cook for 30 seconds per side.
Transfer to platter and keep warm. Add garlic to skillet and saute'
for 30 seconds. Add wine and boil until wine is reduce to a glaze,
about 2 minutes. Stir in broth and capers, simmer until reduce to 1/4
cup, about 2 minutes. Whisk in remaining 1 tablespoon of butter, and
pour sauce over veal. Source : "Veal package wrapper" S(MC formatting by): "bobbi744@home.com"
Contributed to the FareShare Gazette by Bobbie; 7 November, 2001.
www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 12g Fat (94.0%
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber;
31mg Cholesterol; 272mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable;
2 1/2 Fat; 0 Other Carbohydrates.
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