*  Exported from  MasterCook  *
                          Veal Scaloppine Piccata
 Recipe By     : the California Culinary Academy
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Main Course                      International Cuisine
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           flour
    1      pound         veal scallops -- trimmed and pounded
    4      tablespoons   unsalted butter
    2      tablespoons   olive oil
    2      tablespoons   lemon juice
    1      tablespoon    capers -- drained
    2      tablespoons   parsley -- minced
      1/2                lemon (optional) -- thinly sliced
                         salt and pepper, to taste
 1. Warm a serving dish in low oven or microwave. Spread flour in a
 plate and lightly dip both sides of scallops in it, shaking off
 excess. Meanwhile, in a large, heavy skillet over medium-high heat,
 warm 2 tablespoons of the butter with the oil until very hot and
 fragrant. Add scallops (you may have to work in several batches to
 keep them uncrowded) and brown lightly on both sides (about 1 minute
 per side). Remove immediately to warmed serving dish, sprinkle with
 salt and pepper, and tent with foil to keep warm.
 2. Pour oil out of skillet. With pan off heat add lemon juice,
 scraping up browned bits. Stir in remaining 2 tablespoons butter plus
 capers and 1 tablespoon of parsley. Return veal to sauce and warm
 briefly over medium heat, turning veal in sauce to coat. Return veal
 and sauce to serving platter, garnish with remaining 1 tablespoon
 parsley and lemon slices (if desired). Serve immediately.
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 NOTES : This lovely, tart dish from Italy takes almost no time to cook
 and may just be the finest treatment of all for excellent veal. It’s
 also relatively low in calories.
 Nutr. Assoc. : 0 1559 0 0 0 0 0 3896 0