Veal Piccata from Italy

Although even the most isolated and undeveloped countries seem to have an Italian restaurant, not all of them make a Veal Piccata,  If you choose to live in the back of beyond and want more than pizza and pasta you have to make it yourself.  Wherever you can buy beef you'll be able to get veal.  This recipe is ideal if you need to put together something tasty in a hurry.

1 veal fillet cut into medallions
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian herbs
2 tablespoons olive oil
3 tablespoons lemon juice
3 cloves garlic finely chopped
3 tablespoons butter
1/2 cup vermouth or dry white wine
1 handful fresh parsley finely chopped
Mix the flour, herbs, salt and pepper together in a bowl.  Drop the veal medallions into the flour mixture and make sure they are well covered.  Put the olive oil into a frying pan and get it nice and hot.  Shake the excess flour off the veal medallions and fry them in the hot pan for about 2 minutes a side until golden brown.  Sprinkle lemon juice on each side.  Remove the medallions from the pan and put aside.  Put one tablespoon of the butter into the pan and lightly saute the garlic.  Add the dry white wine.  If you use vermouth your sauce will be sweeter.  Put in the rest of the butter and half of the parsley and whisk so that the sauce thickens.  Let it simmer for about 5 minutes so that some of the alcohol cooks away.  Add in the cooked veal medallions and let them simmer in the sauce for another 2-3 minutes.  Serve with a pasta of your choice or boiled potatoes and steamed vegetables.  Use the rest of the chopped parsley as a garnish.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U@ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com