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Veal Piccata

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to 1 pound veal
1 egg, beaten
8 ounce broth
1 tablespoon cornstarch
to cup white wine
2 teaspoons parsley
1/8 teaspoons garlic powder
2 tablespoons lemon juice
salt and pepper to taste


Dip veal into egg and then into flour to coat. Brown in oil in skillet; remove and keep warm. Add broth to pan juices, stirring to blend in meat particles. Combine cornstarch and wine and stir into broth with remaining ingredients. Cook until thickened, stirring constantly.

Pour over veal and garnish with lemon slices.

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