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Veal
Scaloppini With Capers
Ingredients:
1 lb veal scaloppini
salt and pepper to taste
1 garlic clove, minced
2 teaspoons drained capers
1 tablespoon butter
1/4 teaspoon fresh lemon peel
2 to 3 tablespoons lemon juice
2 to 3 tablespoons cold water
Makes 4 servings.
Preparation:
- Sprinkle veal scaloppini with
salt and pepper.
- Heat butter over medium high
heat.
- Add veal, garlic and lemon
peel. Cook 2 to 3 minutes or until veal is
browned. Turn and cook another 2 to 3 minutes or until cooked
through.
- Reduce heat and pour with
lemon juice and water. Turn off heat and swish
up any brown bits stuck to frying pan.
- Sprinkle with capers and
serve.
- Garnish with cooked
vegetables.
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Did You know?
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Water
composes
three-fifths of the entire human body.
The elasticity of muscles, cartilage,
tendons, and even of bones is due in great part to the water which
these tissues contain.
The amount of water required by a healthy man
in twenty-four hours (children in proportion) is on the average
between 50 and 60 ounces, beside about 25 ounces taken as an
ingredient of solid food, thus making a total of from 75 to 85 ounces.
One of the most universal dietetic failings is neglect to take enough
water into the system.
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