FANTASTIC Veal Piccata!

Instructions

Place the pieces of veal between two layers of plastic wrap. Using a meat tenderizer or cleaver, pound the veal pieces to a ¼-inch thickness. In a large bowl, combine the veal, 1 teaspoon of the salt, and ½ teaspoon of the ground black pepper and toss until the veal is well coated and there are no seasonings remaining in the bowl.

Melt 4 tablespoons of the butter with the olive oil in a large, heavy skillet over medium heat. Once the foaming has subsided, add the veal and cook it for 3 minutes, being careful not to let the veal brown. Flip the veal pieces and cook them for an additional 3 minutes until they are fully cooked through. Transfer the veal to a serving platter and set aside.

Add the shallots and garlic to the pan, and let cook for 2 minutes, until the shallots just become translucent. Add the wine and the lemon juice, and turn the heat to high, deglazing the pan of its brown bits with a spatula. Bring to a boil. Once at a full boil, let the mixture boil for 3 additional minutes, or until it becomes thick and syrupy. Add the chicken stock and the remaining ½ teaspoon of salt and ¼ teaspoon ground black pepper. Bring the sauce to a full boil again, and let it boil for an additional 3 minutes.

Remove the pan from the heat, whisk in the remaining 4 tablespoons cold butter, and add the parsley. Pour the sauce over the veal, garnish with the lemon slices and wedge and serve!