Veal Piccata Recipe
Fresh lemon, butter, capers, served over linguini.
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Ingredients
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Main Ingredients
Garnish
Method
Prepare the Pasta
- 1
Cook the Linguini
In a large pot of boiling salted water, cook the linguini according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
Prepare the Veal
- 2
Season the Veal
Pat the veal cutlets dry with paper towels and season both sides with salt and black pepper.
- 3
Sear the Veal
In a large skillet, heat the olive oil over medium-high heat. Add the veal cutlets and cook for about 3 minutes per side, or until browned and cooked through. Remove the veal from the skillet and set aside.
Make the Piccata Sauce
- 4
Deglaze the Skillet
In the same skillet, add the butter and let it melt. Add the lemon juice and capers, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
- 5
Combine with Veal
Return the veal cutlets to the skillet and spoon the sauce over them. Allow to simmer for 2-3 minutes until heated through.
