Jul 14 2026
Restaurants›ENZO›Veal Picatta Recipe

Veal Picatta Recipe

Inspired by ENZO
Time40m
Serves2

5 oz scallopini, capers, lemon and parsley, potato purée, asparagus

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Ingredients

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Veal Piccata

Potato Purée

Asparagus

Method

Veal Piccata

  1. 1

    Prepare the Veal

    Season the veal scallopini with salt and pepper on both sides. Dredge each piece lightly in flour, shaking off any excess.

  2. 2

    Cook the Veal

    Heat olive oil in a large skillet 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. 3

    Make the Sauce

    In the same skillet, add capers, lemon juice, and a bit of water if needed. Scrape up any browned bits from the bottom of the skillet. Return the veal to the skillet, cooking for another minute to heat through.

  4. 4

    Finish the Sauce

    Add butter to the sauce and stir until melted. Stir in chopped parsley just before serving.

Potato Purée

  1. 5

    Cook the Potatoes

    Place the peeled and cut potatoes into a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 6

    Make the Purée

    Drain the potatoes and return to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy. Keep warm until ready to serve.

Asparagus

  1. 7

    Prepare the Asparagus

    Trim the tough ends of the asparagus and rinse them under cold water.

  2. 8

    Cook the Asparagus

    In a skillet, heat olive oil over medium heat. Add asparagus, season with salt and pepper, and sauté for about 5-7 minutes until tender and bright green.

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