Veal Piccata with Parsley

>From Kyle Phillips

1 pound thinly sliced veal
2 tablespoons minced parsley
1/3 cup unsalted butter
2 fairly thick (1/8 inch) slices prosciutto
2 tablespoons flour
The juice of a half a lemon
1/2 cup broth (or bullion)
Salt & pepper
A slice of lemon and a sprig of parsley

Slice the prosciutto slices widthwise to obtain match-stick sized
pieces. Mince the parsley.
Wet a broad-bladed knife with cold water and gently pound the slices
to thin them, taking care not to punch through them. Put the flour, a
healthy pinch of salt and a grind of pepper in a paper bag. Pat the
cutlets dry, put them into the bag (one at a time) and shake the bag
to flour them.
Melt 1/4 cup of the butter in a skillet and saute the prosciutto
slivers for about five minutes. Turn the heat to high and add the
veal, turning the slices as soon as their undersides are done (you
want to cook them rapidly, before they give off a great flood of
water). As soon as the slices are done, remove them to a serving dish
and keep them warm. Return the pan to the fire, add the broth, and
stir up the drippings that have stuck to the bottom of the pan with a
wooden spoon. Let the juices cook down a little, then remove the pan
from the fire and stir in the remaining butter, the lemon juice, and
the minced parsley. Pour the sauce over the meat and serve, with the
lemon and parsley as garnish.

This recipe is based on that in De Agostini's La Mia Cucina. As a
variation, The Joy Of Cooking suggests 2 tablespoons rinsed capers
(I'd go with salted, not pickled) instead of prosciutto, olive oil,
and chicken breast. It looked tasty.

The wine? A light, zest red, for example Giorgio Carnevale's unoaked
Barbera or a Barbera from the Oltrepo Pavese.



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