| | Italian Veal Piccata 2 tablespoons of flour
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 pound of thin veal scallopini
1/2 cup plus 1 tablespoon of margarine
1/2 cup of dry white wine
1 lemon, thinly sliced
1/4 cup of chopped parsley
1 egg yolk
1 package of thin spaghetti |
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Combine the flour, salt and pepper, coat veal. Sauté veal in 1/2 cup of hot margarine until well browned on both sides. Add 1/4 cup of wine, lemon slices and parsley, simmer covered, for 10 minutes. Remove veal, place in casserole. Discard lemon slices. Slowly heat remaining butter in same skillet. Beat egg yolk with remaining wine, slowly add to butter in skillet, stirring constantly. Cook over low heat, stirring constantly, until the sauce is thickened and hot. Pour sauce over veal, place in warm oven. Cook spaghetti according to package directions, spoon veal and sauce over drained and buttered spaghetti. Makes 4 servings
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