Veal Picatta

I know, I know, not the most politically correct dinner; however, you can substitute chicken for the veal. (But for the record, the veal was mighty tasty)

To start with gather the ingredients:

1 T Butter
1T Olive Oil
1/2 pound veal
3/4 cup flour
1 tsp salt
1/2 tsp pepper
1 tsp sweet paprika
1/2 cup white wine (you know the good stuff, that you are going to drink while making, eating, and cleaning up)
1/4 cup chicken stock
capers (I used about 2 T, but I say use how much you enjoy)
Lemon juice from one FRESH Lemon (sorry folks but fresh is best in this case, NO CONCENTRATE, well you can use concentrate, but don't blame me if it isn't as yummy!)
Another Tablespoon of Butter reserved for the end to add to the sauce


Heat a large pan over med/high heat. Add the butter and olive oil and heat until bubbly.

First of all, you will want to pound the veal (or chicken) into about 1/4 inch thick pieces. Then in a shallow bowl or cooking pan, combine flour, salt, pepper, and paprika together. Dredge the Veal.

Then place veal in the pan and cook for about two to three minutes each side. Then remove and set on a separate plate.

After you remove the veal, turn the heat to med/low. You will then add the wine, stock, capers and fresh squeezed lemon juice. Cook for about one minute stirring occasionally.

Finally, add the last pat of butter to help thicken the sauce.

After the butter has melted, return the veal back to the pan.

I served this with mashed potatoes. Super easy dish, a little rich, but hey sometimes you got to enjoy things in life!

So once again, it is the best time of the day, TIME TO EAT!