Veal Piccata

Veal Piccata

4 veal cutlets (about ¾ lb)

¼ c all-purpose flour

½ teas salt

¼ teas pepper

1 ½ tbs peanut or vegetable oil

3 tbs dry vermouth

2 tbs butter or margarine

2 tbs fresh lemon juice

2 teas grated lemon rind

Garnishes: lemon slices, parsley

Place cutlets between 2 sheets of heavy-duty plastic wrap; flatten each to 1/8-ince thickness using a meat mallet or rolling pin.  Combine flour, salt and pepper in a small shallow dish; dredge veal cutlets in flour mixture. Cook cutlets in oil in a skillet over medium heat 1 minute on each side. Remove from skillet; keep warm. Add vermouth to skillet; cook until thoroughly heated. Add butter and lemon juice; stir just until butter melts. Pour over cutlets, and sprinkle with lemon rind. Garnish, if desired. Yield: 2 servings.