Veal Piccata Recipe
Pan-seared with a lemon caper sauce
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparation of Veal
- 1
Prepare the Veal
Season both sides of the veal cutlets with salt and black pepper.
- 2
Dredge in Flour
Place the all-purpose flour in a shallow dish. Dredge each veal cutlet in the flour, shaking off the excess.
- 3
Sear the Veal
In a large skillet, heat 2 tablespoons of 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 aside.
Making the Sauce
- 4
Sauté Garlic
In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.
- 5
Add Chicken Broth and Lemon Juice
Pour in the chicken broth and lemon juice. Bring the mixture to a simmer, scraping up any brown bits from the bottom of the skillet.
- 6
Incorporate Capers
Add the capers to the skillet and let the sauce simmer for about 5 minutes, reducing slightly.
- 7
Finish the Sauce
Return the veal cutlets to the skillet, spooning the sauce over them. Cook for another 2-3 minutes until the veal is heated through.
Serving
- 8
Garnish and Serve
Remove the skillet from heat and sprinkle chopped fresh parsley over the veal piccata. Serve immediately with the sauce drizzled on top.
