Veal Piccata

1 serving

Tender, subtly flavored milk-fed veal is a delicacy these days but when you're dining alone, you can afford this fine indulgence.

• 1/2 pound veal scaloppine
• 2 Tablespoons flour
• 1/4 teaspoon salt
•    fresh ground black pepper
• 1 1/2 Tablespoons margarine or butter
• 3 Tablespoons fresh lemon juice
• 1 Tablespoon water
• 1 1/2 Tablespoons chopped fresh parsley
• 2 thin slices or lemon

Pound the veal very thin with a wooden mallet or rolling pin. Mix the flour, salt and pepper together and dredge the veal in the mixture. In a skillet, brown veal on both sides in the hot margarine. Add the lemon juice, water and parsley and cook for 1 minute, scraping up the brown bits from the bottom of the pan. Put the meat on a plate, pour the sauce over it and garnish with the lemon slices.

Bon appetit!