Vitello Piccata Recipe
Sautéed veal in white wine & lemon sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Lightly pound the veal cutlets between plastic wrap until they are about 1/4 inch thick. Season both sides with salt and black pepper.
- 2
Coat the Veal
Dredge each cutlet in flour, shaking off the excess.
- 3
Sauté the Veal
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the veal cutlets and cook for about 3-4 minutes on each side or until golden brown. Remove the veal from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add the white wine, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to medium and stir in the lemon juice and capers. Let simmer for 2-3 minutes.
- 5
Finish the Dish
Return the veal to the skillet and cook for an additional 2 minutes, allowing the flavors to meld. Stir in the remaining tablespoon of butter and sprinkle with fresh parsley before serving.
