VEAL PICCATA
Piccata di Vitallo

Although traditionally made with veal, this recipe works just as well with chicken or turkey cutlets pounded thin.  This dish is especially popular with an increasing number of my friends who want a dinner that is not too filling or overbearing.

            1½ pounds veal cutlets, pounded thin
            ¼ cup all-purpose flour
            2 tablespoons Colavita Extra Virgin Olive Oil
            ¼ cup unsalted butter or margarine
            ¾ cup dry white wine*
            ½ cup fresh lemon juice (about 3 lemons)
            1 teaspoon grated lemon zest
            ⅛ teaspoon dried sage
            ½ teaspoon white pepper
            Salt to taste (optional)
            1 tablespoon drained small capers (optional)
            1 lemon, thinly sliced, for garnish
            2 tablespoons chopped fresh Italian parsley, for garnish

Serves 4 to 6.

Dust the veal cutlets lightly with flour.  Heat the oil and butter in a large skillet, sauté the veal lightly, and remove to a heated platter.

Add the wine to the skillet and stir over medium to high heat.  Add the lemon juice, lemon zest, sage, pepper, salt and capers.

Continue stirring until the sauce is reduced.  The lemon flavor should be the most pronounced; if it is not, add more juice.

Turn off the heat and return the veal to the skillet long enough to bathe in the lemon sauce.

Garnish the platter or individual plates with lemon slices and sprinkle parsley over all.

'The Love Chef' suggestion:  *Bolla Pinot Grigio -- ideal to serve with this dish.