Veal Piccata Or Marsala Recipe
Piccata: Artichokes, capers, lemon wine sauce; Marsala: Mushrooms, prosciutto
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Ingredients
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For Veal Piccata
For Veal Marsala
Method
For Veal Piccata
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper. Dredge each cutlet in flour, shaking off the excess.
- 2
Cook 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 until golden brown. Remove the cutlets and set aside.
- 3
Make the Sauce
In the same skillet, add the remaining olive oil. Add the artichoke hearts and sauté for 2-3 minutes. Add the capers, lemon juice, white wine, and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a simmer.
- 4
Combine and Serve
Return the veal cutlets to the skillet and simmer in the sauce for an additional 5 minutes. Garnish with fresh parsley before serving.
For Veal Marsala
- 5
Prepare the Veal
Season the veal cutlets with salt and black pepper. Dredge each cutlet in flour, shaking off the excess.
- 6
Cook 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 until golden brown. Remove the cutlets and set aside.
- 7
- 8
Make the Sauce
Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a simmer.
- 9
Combine and Serve
Return the veal cutlets to the skillet and simmer in the sauce for an additional 5 minutes. Garnish with fresh parsley before serving.
