Veal Piccante Recipe
Pan-seared veal with capers and served with a white wine & lemon sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides. Dredge each cutlet in all-purpose flour, shaking off the excess.
- 2
Sear the Veal
In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the veal cutlets and cook for approximately 3-4 minutes on each side or until they are golden brown and cooked through. Remove the cutlets from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, reduce the heat to medium and add the white wine, scraping the bottom of the pan to deglaze. Let the wine simmer for about 2 minutes to reduce slightly.
- 4
Add Lemon and Capers
Stir in the fresh lemon juice and capers, cooking for an additional minute. Adjust seasoning with salt and pepper to taste.
- 5
Serve
Return the veal cutlets to the skillet, spooning the sauce over them. Serve immediately, garnished with additional capers if desired.
