Veal Piccata
Tender veal cutlets are sautéed and finished with a bright lemon-capers sauce for fresh, vibrant flavor. This classic Italian dish is simple, elegant, and satisfying.
| Serving Size | 2 |
|---|---|
| Prep Time | 15 mins. |
| Cook Time | 30 mins. |
Ingredients
- 4 veal cutlets, 4 ounces each
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup all-purpose flour
- 3 tablespoons butter, melted
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1⁄2 cup dry white wine
- 2 tablespoons lemon juice
- 2 teaspoons capers with liquid, undrained
- 3 tablespoons fresh parsley, minced
- 1⁄2 lemon sliced thin
Preparation
- Place veal between 2 sheets of wax paper; flatten veal to 1/4” thickness, using a meat mallet or rolling pin. Sprinkle veal with salt and pepper, and dredge in flour.
- Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides. Transfer the veal to a serving platter, set aside, and keep warm. Reserve drippings in the skillet.
- Sauté garlic in the drippings for 1 to 2 minutes. Add wine and lemon juice. Bring to a simmer; cover, and simmer for 20 minutes. Add the capers and their liquid, and simmer for an additional minute.
- Pour the sauce over the veal and sprinkle with parsley. Garnish with thin lemon slices.
Veal Piccata
Tender veal cutlets are sautéed and finished with a bright lemon-capers sauce for fresh, vibrant flavor. This classic Italian dish is simple, elegant, and satisfying.
2
Prep: 15 mins.
Cook: 30 mins.
Preparation
- Place veal between 2 sheets of wax paper; flatten veal to 1/4” thickness, using a meat mallet or rolling pin. Sprinkle veal with salt and pepper, and dredge in flour.
- Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides. Transfer the veal to a serving platter, set aside, and keep warm. Reserve drippings in the skillet.
- Sauté garlic in the drippings for 1 to 2 minutes. Add wine and lemon juice. Bring to a simmer; cover, and simmer for 20 minutes. Add the capers and their liquid, and simmer for an additional minute.
- Pour the sauce over the veal and sprinkle with parsley. Garnish with thin lemon slices.
Ingredients
- 4 veal cutlets, 4 ounces each
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup all-purpose flour
- 3 tablespoons butter, melted
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1⁄2 cup dry white wine
- 2 tablespoons lemon juice
- 2 teaspoons capers with liquid, undrained
- 3 tablespoons fresh parsley, minced
- 1⁄2 lemon sliced thin
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