Jul 14 2026
Restaurants›Chandlers Prime Steaks & Fine Seafood›Veal Picatta Recipe

Veal Picatta Recipe

Inspired by Chandlers Prime Steaks & Fine Seafood
Time1h
Serves4

lemon butter caper sauce, broccolini, mascarpone polenta soufflé

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Ingredients

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Veal

Broccolini

Mascarpone Polenta Soufflé

Method

Veal Picatta

  1. 1

    Prepare the Veal

    Season the veal cutlets with salt and black pepper. Dredge them in flour, shaking off the excess.

  2. 2

    Cook the Veal

    In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the veal cutlets and cook for about 2-3 minutes per side until golden and cooked through. Remove from the skillet and set aside.

  3. 3

    Make the Sauce

    In the same skillet, add the lemon juice and capers. Bring to a simmer, scraping the bottom of the skillet to release any brown bits. Whisk in the remaining butter until melted.

  4. 4

    Combine

    Return the veal to the skillet and spoon the sauce over the top. Cook for an additional minute to heat through.

Broccolini

  1. 5

    Prepare Broccolini

    In a pot of boiling salted water, blanch the broccolini for about 2 minutes. Drain and set aside.

  2. 6

    Sauté Broccolini

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds, then add the broccolini, cooking for another 2-3 minutes. Season with salt and pepper.

Mascarpone Polenta Soufflé

  1. 7

    Cook Polenta

    In a saucepan, bring water to a boil and add salt. Gradually whisk in the polenta, reducing the heat to low. Cook, stirring frequently, until thickened (about 15-20 minutes).

  2. 8

    Mix in Mascarpone

    Remove from heat and stir in mascarpone cheese and black pepper until smooth.

  3. 9

    Prepare Eggs

    In a separate bowl, beat the eggs and fold them into the polenta mixture until fully combined.

  4. 10

    Bake

    Pour the mixture into a greased baking dish and sprinkle with parmesan cheese. Bake at 375°F (190°C) for about 25-30 minutes until puffed and golden.

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