Veal Piccata Recipe

Name: Enza's Italian Restaurants VEAL PICCATA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Veal cutlets; 1 cup All-purpose flour; 4 tbs Olive oil; 4 tbs Butter; 2 cloves Garlic cloves, minced; 1 piece Red bell pepper, sliced; 2 tbs Capers; 1 cup Lemon juice; 1 cup White wine; 1 tsp Salt; to taste Black pepper; 2 tbs Fresh parsley, chopped; 8 oz Pasta (your choice)

Inspired by Enza's Italian Restaurant

Time30m

Serves4

Sautéed in our lemon butter wine sauce with capers and red bell peppers with a side of pasta

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Ingredients

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Ingredients

4 pieces Veal cutlets

1 cup 00 bread flour

4 tbs olive oil

4 tbs Butter

2 cloves Garlic cloves, minced

1 piece Red bell pepper, sliced

2 tbs Capers

1 cup ReaLemon lemon juice

1 cup White wine

1 tsp Celtic sea salt

to taste black pepper

2 tbs Fresh parsley, chopped

8 oz Pasta (your choice)

Method

Directions

Prepare the Pasta

Cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Veal

Season the veal cutlets with salt and black pepper. Dredge each cutlet in all-purpose flour, shaking off the excess.

Sauté the Veal

In a large skillet, heat the olive oil 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 it aside.

Make the Sauce

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sliced red bell pepper. Sauté for about 2-3 minutes until the peppers are tender.

Add Liquids

Stir in the capers, lemon juice, and white wine. Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld.

Combine and Finish

Return the veal cutlets to the skillet, spooning the sauce over them. Simmer for an additional 2-3 minutes until the veal is heated through.

Serve

Serve the veal piccata over the cooked pasta, garnished with chopped fresh parsley. Enjoy!