Veal Piccata

Ingredients 

6 pieces of Veal Cutlets 

¾ cup flour seasoned with salt 

and pepper 

1cup chicken broth 

1 tbls. cornstarch 

1 lemon / sliced 

¼ cup capers 

1/2 cup artichoke hearts 

1/2 cup of any wine 

2 sticks of butter 

Directions 

Dredge veal in flour. 

Melt 1 stick of butter in sauté pan over medium heat.  

Sauté veal until lightly brown, then place in a hot platter to keep warm. 

Add 1 cup chicken broth mixed with 1 Tbsp. of cornstarch to sauce pan. Bring it to a  boil and reduce heat, then add lemon 

slices, capers, artichokes hearts and wine. 

Continue stirring until sauce thickens and season with salt and pepper. 

Turn off heat and add 1 stick of butter. The sauce will have a beautiful gloss to it. 

Place veal on plates and spoon sauce over veal and sprinkle with chopped parsley.