Veal Piccata

Prep time : ... 15 minutes ...Cooking time : 10 minutes ...Makes 4 servings

1 - 1/2 ------------pounds veal cutlets , pounded thin as for scaloppins

1/2 ----------------teaspoon salt

1/3 ----------------cup unsifted all-purpose flour

3 ------------------tablespoons olive oil

1 ------------------cup Rich Chicken Stock or canned reduced-sodium chicken broth

1/2 ----------------teaspoon grated lemon zest

2 ------------------tablespoons lemon juice

2 ------------------tablespoons butter or margarine , cut up

2 ------------------tablespoons chopped parsley

1) Sprinkle veal with 1/4 teaspoon of the salt . Dredge in flour , shaking off excess .

2) In a large skilley over moderately high heat ... heat 1/2 the oil for 1 minute . Saute veal in 2 batches , adding the remaining oil as needed , until golden --- 1 to 2 minutes on each side . Transfer to a heated serving platter and keep warm .

3) Pour drippings from skillet , add stock and simmer over moderately high heat for 1 minute , scraping up browned bits . Add lemon zest and juice and the remaining 1/4 teaspoon salt and cook until liquid reduces to 3/4 cup -- about 3 minutes .

4) Remove from heat , add butter and parsley and swirl just until butter meltd . Spoon sauce over veal and serve .

Quick and easy and it's so good .