Veal Piccata Recipe
Artichokes, capers, lemon wine sauce.
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Ingredients
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Meat
Produce
Condiments
Spices
Method
Preparation
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides.
- 2
Slice the Lemon
Cut the lemon in half. Squeeze the juice from one half and set aside. Slice the other half into thin rounds.
- 3
Chop the Garlic
Minced the garlic cloves finely and set aside.
- 4
Chop the Parsley
Roughly chop the fresh parsley and set aside for garnish.
Cooking
- 5
Sear the Veal
In a large skillet over medium-high heat, add olive oil. Once hot, add the veal cutlets and sear for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove from skillet and set aside.
- 6
Sauté the Garlic and Artichokes
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Then, add the artichoke hearts and sauté for another 2-3 minutes.
- 7
Add Wine and Ingredients
Pour in the white wine and bring to a simmer. Add the capers, lemon juice, and lemon slices. Stir well to combine.
- 8
Finish the Sauce
Let the sauce simmer for about 5 minutes, allowing it to reduce slightly. Return the veal cutlets to the skillet and coat them with the sauce. Cook for an additional minute to heat through.
- 9
Garnish and Serve
Sprinkle the chopped parsley over the top before serving. Serve hot with the sauce drizzled over the veal.
