Vitello Piccata Recipe

SPECIALITÃ DELLA CASA

1. 1

   Prepare veal

   Place veal scallopini between two sheets of plastic wrap and gently pound to an even thickness about 1/4 inch (6 mm). Set aside.

2. 2

   Season and flour dredge

   Season both sides of the veal with salt and pepper. Lightly dredge the cutlets in flour, shaking off any excess, and set aside on a plate.

3. 3

   Heat pan and fat

   In a large skillet, heat olive oil over medium-high heat. Add 1 tablespoon of butter and let it melt and foam.

4. 4

   Sear veal

   Working in batches if needed, sear the floured veal for about 1–2 minutes per side until golden brown. Transfer the cooked cutlets to a warmed plate and tent with foil.

5. 5

   Aromatics

   In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, avoiding browning.

6. 6

   Deglaze with wine

   Pour in the white wine and scrape up the browned bits from the pan. Simmer until the liquid is reduced by about half, 2–3 minutes.

7. 7

   Finish sauce

   Stir in lemon juice and chicken stock. Let the sauce simmer for 3–4 minutes to reduce slightly and blend flavors.

8. 8

   Return veal and finish

   Return the veal cutlets to the pan. Simmer for 2–3 minutes to heat through, then whisk in the remaining butter and fold in capers to finish the sauce.

9. 9

   Season and garnish

   Taste and adjust seasoning with salt and pepper if needed. Sprinkle chopped parsley over the sauce and garnish with lemon wedges.

10. 10

    Serve

    Plate the veal cutlets with generous spoonfuls of sauce on top. This dish pairs well with pasta, mashed potatoes, or sautéed greens.