Veal Piccata
  Goosecross Cellars Recipe for Sauvignon Blanc  
8 boneless veal cutlets
1/2 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil
1/3 cup Goosecross Sauvignon Blanc
1 tablespoon fresh lemon juice
Salt & freshly ground pepper, to taste
1 tablespoon parsley, chopped
1/8 teaspoon dill weed

Directions :
Dredge veal cutlets in flour. Heat the butter and olive oil in a large skillet. When it is hot, saute the veal over medium-high heat until browned, about 3 minutes per side. Remove to a platter and keep warm. Add the wine and lemon juice to the skillet and bring to a boil, scraping up any browned bits. Add the salt, pepper, parsley, and dill. Pour the sauce over the veal, and serve immediately.
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