Veal Picatta Recipe
Make Veal Picatta Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Coating
Sauce
Method
Preparation
- 1
Prepare the Veal
Pat the veal cutlets dry with paper towels. This will help the flour stick better.
- 2
Season and Dredge
In a shallow dish, combine the flour, salt, and black pepper. Dredge each cutlet in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
Cooking
- 3
Heat Oil and Butter
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until hot.
- 4
Cook the Veal
Add the veal cutlets to the skillet in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes on each side or until golden brown. Transfer to a plate and keep warm.
- 5
Prepare the Sauce
In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Add minced garlic and sauté for about 30 seconds until fragrant.
- 6
Add Broth and Lemon Juice
Pour in the chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- 7
Finish the Sauce
Stir in the capers and let the sauce simmer for about 2-3 minutes until slightly thickened.
- 8
Combine Veal and Sauce
Return the cooked veal cutlets to the skillet, spooning the sauce over them. Cook for an additional 1-2 minutes to heat through.
- 9
Garnish and Serve
Sprinkle with fresh parsley before serving. Serve immediately with your choice of sides.
