RELAX.....they're your fiance's parents, right? They had him, didn't they? Then if they had him and you love him his parents will be the easy part! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
Things You'll Need: * 3 to 4 tbsp. butter
* 2 tbsp. oil (canola)
* 3 tbsp. capers
* 1/2 c. chicken broth
* 1/2 c. dry white wine
* 1 c. flour
* 1/2 lemon - slices for garnish
* 3 to 4 tbsp. lemon juice (from 1/2 squeezed lemon)
* 1 tsp. salt
* minced onion, minced shallot
* 2 minced garlic
* 8 oz. sliced mushrooms
* 2 lbs. boneless veal cutlets
* 1/4 tsp. pepper
* 1/4 cup Limoncello
The key to veal is to have the butcher cut them thinly. Then before you cook them, put them in a plastic bag....place them on a hard surface/cutting board and pound them a bit more. That's the hardest part of making piccata!
Place some flour, salt & pepper in another plastic baggie. Give them a good shake until the cutlets are well covered.
Place a couple pats of butter and small amt. Canola oil in a skillet. Heat it up. Then saute the cutlets until lightly golden brown. Turn over. Remove from skillet and place in a pyrex plate. Cover lightly.
Meanwhile in the skillet add a minced sm. onion, a minced shallot and 2 minced cloves garlic and 8 oz. sliced mushrooms. Saute until lightly golden. Add 1/2 cup dry white wine, 1/2 cup chicken broth. Simmer until reduced in half. Then add 1/4 Limoncello and 1/2 squeezed lemon & capers. Simmer. Taste for add'l seasonings or Limoncello. Then add the veal until heated thru. That's about it!
Serve with buttered noodles or rice pilaf. It should make you a good choice for their son!! Good Luck! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa
