Veal Piccata

 This is a famous Second Piatti at any reputable Italian restaurant. In Rome, is generally served alone and the parley is largely cooked, in the USA, it may be served with egg noodles, spaghetti, or something green.

1/2 pound veal cut in thin slices

4 tbsp flour

8 slices lemon (see notes)

2 sprigs thyme

4 tbsp butter

2 tbsp Italian capers

2 tbsp lemon juice or same amount of stock

2 tbsp white wine dry

1 pinch salt

1 pinch pepper crushed

First make sure the veal in uniformly the same thickness, if not hammer the high spot with a rubber mallet. To cheap everything clean, place the veal between parchment paper. Dredge the veal just before cooking in flour seasoned with salt, and plenty of pepper. Oil a heavy skillet once it come up to medium. Add butter. And thyme. When butter is melted, add veal. Get it golden on the downside before flipping. When the other side is cooked, add lemon juice or stock, the capers, and slices of lemon. Let the liquid briefly cook down. Taste the sauce, it should be a balance of all the ingredients. Remove the thyme stacks, and serve on heated plates with buttered wide egg noodles or with acidulated chopped spinach.

I like to garnish the plates with a bit of Italian flat leaf parsley.