Sara's Veal Piccata with Lemon Roasted Red Potaoes

Here's another recipe from my Mother-In-Law, Sara.  Any dish of hers is a winner.  I served this with roasted red potatoes (recipe to follow) and steamed asparagus.  


4 veal cutlets (about 4 ounces each), pounded very thin, scallopini style
1/2 cup flour
1/2 cup Progresso bread crumbs
1 egg
2 TBSP water
4 cloves of garlic, minced
2 TBSP butter
2 TBSP olive oil
lemon slices
capers (optional)


Mix flour and bread crumbs together in a bowl.  In another bowl beat egg and water together.  Dip veal in egg and then the the bread crumb mixture.  In a skillet melt butter and add olive oil; mix well.  Saute garlic in oil and butter for 1 - 2 minutes.  Add veal to oil mix and fry veal until golden, about 5 minutes.  You might need to fry in batches.  Add more oil, butter and garlic for additional batches.  Keep veal in warmed oven while completing frying.  Pour butter and oil mix from frying pan over the veal.  Squeeze a little lemon juice over the warm veal.  Garnish with lemon slices and capers.

Lemon Roasted Red Potatoes

Here's a great potato side dish that's wonderfully zesty and delicious.

6 - 8 red potatoes, quartered

6 green onions, sliced thin

4 garlic cloves, minced

2 TBSP vegetable oil

zest and juice of 1 lemon

salt and pepper to taste

capers (optional)

Place the potato chunks in a microwavable bowl and fill halfway with water; cover with Saran wrap leaving a gap so the steam can escape.  Microwave for 3 minutes or until barely fork tender.  Let set for a few minutes.  Drain water.  Preheat oven to 350 degrees.  Place potatoes, oil, onions and garlic in a pan and roast until good and golden in color.  Add juice and zest of 1 lemon; place back into oven for a minute or 2 to heat through again.  Season with salt and pepper.  Top with capers.