Piccata Al Limone Recipe
Veal scaloppini in a light sauce of lemon and butter
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Pound the veal scaloppini to about 1/4 inch thickness. Season both sides with salt and black pepper. Dredge the veal in the flour, shaking off the excess.
- 2
Cook the Veal
In a large skillet, heat the olive oil over medium-high heat. Add the veal and cook for about 2-3 minutes on each side until golden brown. Remove the veal from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, lower the heat and add the butter. Once melted, add the lemon juice, chicken broth, and capers. Stir to combine and bring to a simmer.
- 4
Combine and Serve
Return the veal to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes until heated through. Garnish with fresh parsley before serving.
