Somewhat Piccata

Two things:  1.  You know, veal is actually a fairly lean meat... until your standard Italian restaurant adds in a pound of butter.  It's also not the easiest meat to find.  Luckily, my Krogers has started stocking 'fancy' stuff, I'm assuming in an effort to differentiate themselves from a Walmart grocery, and they have several cuts of veal on hand.  Still nothing really in the lamb department, though....  2.  I love lemon in non-dessert dishes.  It's just so.... fresh!  So, in my eternal quest for that which has taste without penalty in the waist, I suggest you make this dish... with haste. 

Lighter Veal Piccata

Difficulty: Easy
Time: 15 minutes
Serves: 4
Requires: Nothings fancy!

• 1/2 cup whole wheat flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3/4 lb veal scallopini
• 1 to 1 1/2 tbsp olive oil
• 1 cup white wine (I use non-alcoholic; you could also sub extra chicken broth)
• 1/2 cup chicken broth
• 1 garlic clove (as always, I used my Garden Havest blend)
• The juice of a lemon - about 2 tbsp worth.  Before you cut your lemon, try pressing and rolling it on your countertop.  This makes squeezing easier.  I got 2 tbsp without even trying!
• Optional: 2 tbsp capers (I had none, so I used none)

1. Heat 1 tbsp of oil in a large skillet over medium-high heat.  If at any part your oil starts to smoke, your pan is too hot!  Simply remove it from the heat for a few moments (you can keep cooking) until it cools down.  While it's heating, mix the flour, salt, and pepper in a shallow dish.
   
2. Coat your veal in the flour mixture and shake the excess off.  I usually get several pieces coated before moving to the oil, because they're not going to cook for long.
   
3. Working in batches so as not to overcrowd the veal, cook it on each side until brown, about 1 minute (it's crazy fast).  Use that extra 1/2 tbsp of oil between batches if you need it.  Set veal aside on a plate when done.
   
4. Carefully, add the wine and bring it to a boil.  Scrape up all the brown bits stuck on the bottom - we call that taste.  Boil until about half of the wine is gone, then add the remaining ingredients.  Allow it to boil for about 5 minutes until the sauce is greatly reduced and a little thick.
   
5. Add the veal back into the pan, coating on both sides and heat until warmed through.  Serve and enjoy!