Veal Piccata

Lucia's Italian Veal Piccata Recipe

4 oz. Veal  pounded

Flour

¼ Olive Oil

Pinch Salt

Pinch Pepper

Tbls. Capers

½ cup Mushrooms

½  Fresh Lemon Juice

¼ cup Heavy Cream

Cooked Fettuccini Pasta

Pound veal and coat with flour

Add olive oil to sauté pan on medium-high

Add a pinch of salt and pepper to the oil

Pan shear veal on each side for 1 – 2 minutes until golden brown

When the veal is partially cooked, add mushrooms, capers and squeeze fresh lemon juice over the veal

Add heavy cream and let simmer until cream reduce and thickens.

Veal will continue cooking. Once the veal is cooked, serve on a bed of fettuccini and enjoy.