Veal Piccata
"This recipe comes from the cookbook "Celebrate!" I love the addition of mushrooms to the lemon-caper sauce...."
INGREDIENTS
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1 1⁄2 lbs veal cutlets
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1⁄4 teaspoon salt
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1⁄4 Teaspoon Pepper
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1⁄2 cup all-purpose flour
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3 tablespoons butter, melted
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1 tablespoon olive oil
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1⁄2 lb fresh mushrooms, sliced
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2 garlic cloves, minced
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1⁄2 cup chablis or 1⁄2 cup other dry white wine
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2 tablespoons lemon juice
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2 teaspoons capers with liquid, undrained
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3 tablespoons fresh parsley, minced
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thin lemon slice
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