Veal Alla Piccata Recipe
Pan Fried Lightly Floured Veal Cutlet in Olive Oil and Garlic, with Lemon, Capers in a White Wine Butter Sauce. Topped with Tomato Sauce and Melted Mozzarella Cheese.
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Ingredients
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Veal Cutlets
Sauce
Topping
Method
Preparing the Veal
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides.
- 2
Dredge in Flour
Place the all-purpose flour in a shallow dish. Dredge each veal cutlet in the flour, shaking off any excess flour.
Cooking the Veal
- 3
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until hot.
- 4
Making the Sauce
- 5
- 6
Add Wine and Lemon Juice
Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Allow to simmer for 2-3 minutes until slightly reduced.
- 7
Incorporate Capers and Butter
Stir in the capers and unsalted butter until melted and the sauce is well combined. Season with additional salt and pepper if necessary.
Assembling the Dish
- 8
Combine and Heat
Return the veal cutlets to the skillet, spooning the sauce over them. Allow to simmer for another 2 minutes to heat through.
- 9
Add Toppings
Spoon the tomato sauce over the veal cutlets and sprinkle the mozzarella cheese on top. Cover the skillet and allow the cheese to melt for about 2-3 minutes.
Serving
- 10
Serve
Transfer the veal alla piccata to a serving plate, spooning additional sauce over the top if desired. Serve immediately.