Veal Picatta Recipe
Sautéed Baby Veal, lightly floured, Lemon White Wine, Olive Oil and Butter, Angel Hair Pasta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pasta
In a large pot of salted boiling water, cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
Prepare the Veal
Pound the veal gently to about 1/4 inch thickness. Season both sides with salt and black pepper.
Dredge the Veal
Lightly dredge the veal in all-purpose flour, shaking off any excess.
Sauté the Veal
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Add the veal and sauté for about 2-3 minutes on each side until golden brown. Remove the veal from the skillet and set aside.
Make the Sauce
In the same skillet, add the remaining olive oil and butter. Add the white wine, lemon juice, and capers. Bring to a simmer, scraping up any bits from the bottom of the pan.
Combine
Return the veal to the skillet and simmer for another 2-3 minutes, allowing the veal to absorb the flavors.
Serve
Plate the cooked angel hair pasta and top with the veal piccata. Spoon the sauce over the top and garnish with parsley.
