Veal Piccata from The Weeknight Cook by Brigit Binns

Name: Veal Piccata from The Weeknight Cook by Brigit Binns
Ingredients: Veal scallops, 8, about 1½ lb (750 g) total weight, pounded to about ¼ inch (6 mm) thickness; Garlic, 2 large cloves, minced; Unsalted butter, 4 tablespoons (2 oz/60 g); Salt; freshly ground pepper; Capers, 2 tablespoons; Fresh flat-leaf (Italian) parsley or chervil, 2 tablespoons chopped; Chicken broth, ½ cup (4 fl oz/125 ml); Dry white wine, ½ cup (4 fl oz/125 ml)

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Cook the veal Season the veal with salt and pepper. In a large frying pan over medium-high heat, melt 1½ tablespoons of the butter. Add half of the veal and cook, turning once, until browned,...

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Ingredients

Veal scallops, 8, about 1½ lb (750 g) total weight, pounded to about ¼ inch (6 mm) thickness
Garlic, 2 large cloves, minced
Unsalted butter, 4 tablespoons (2 oz/60 g)
Salt
freshly ground pepper
Capers, 2 tablespoons
Fresh flat-leaf (Italian) parsley or chervil, 2 tablespoons chopped
Chicken broth, ½ cup (4 fl oz/125 ml)
Dry white wine, ½ cup (4 fl oz/125 ml)