Make your self veal picatta.
you'll need:
-1 pound thinly sliced veal
-2 TBSP butter or 1 TBSP olive oil plus 1 TBSP butter
-1/2 cup flour
-1/2 tsp paprika or cayenne pepper (optional)
-1/2 cup white wine
-2 TBSP lemon juice
-Salt
-Freshly ground pepper (white or black) to taste
-1 TBSP Butter
-1 TBSP capers, rinsed
RINSE veal slices under cold running water, drain, put on paper towel. Pat dry.
FLATTEN veal to desired thickness 1/8 - 1/4" thick, if not already thin.
MIX flour, paprika, salt and pepper
DREDGE veal in flour.
HEAT butter and olive oil in sautée pan over medium-high heat. Add veal - do not crowd the pan. Sautée for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven.
ADD lemon and wine to pan; DEGLAZE (Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce.
BRING to a simmer, reduce heat to medium-low, let sauce thicken.
WHEN sauce is thickened, swirl in butter. Add capers.
POUR pan juices over veal.
taken from:
http://www.e-rcps.com/pasta/main/mea..._piccata.shtml
an added bonus, once you've gotten good at cooking it, and you know it tastes good, you can talk to a girl, have her over, cook for her, all that, and she will fall in love with you.
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