Veal Piccata Recipe
sautéed veal, angel hair, mushrooms, capers, jumbo lump crab, white wine lemon butter sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
In a large pot of salted boiling water, cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
- 2
Cook the Veal
In a large skillet, heat olive oil over medium-high heat. Season the veal cutlets with salt and pepper. Sauté the veal for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.
- 3
- 4
Make the Sauce
Add the white wine to the skillet with mushrooms, scraping the bottom to deglaze. Let it simmer for about 3 minutes. Stir in the lemon juice, capers, and butter, and cook until the butter is melted and the sauce is slightly thickened.
- 5
Combine Everything
Gently fold in the jumbo lump crab meat into the sauce. Return the veal to the skillet to warm through. Serve the veal on top of the angel hair pasta and spoon the crab and mushroom sauce over the top.
