Veal Picatta Recipe
Tender veal medallions sautéed in a lemon butter wine sauce with capers
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Ingredients
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Veal Picatta Ingredients
Method
Cooking Directions
- 1
Prepare the Veal
Season the veal medallions with salt and black pepper. Dredge each medallion in flour, shaking off any excess.
- 2
Sauté the Veal
In a large skillet, heat olive oil over medium-high heat. Add the veal medallions and sauté for about 3-4 minutes on each side, until browned and cooked through. Remove from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add 2 tablespoons of butter. Once melted, pour in the white wine and scrape the bottom of the pan to deglaze. Stir in the fresh lemon juice and capers.
- 4
Combine and Serve
Return the veal to the skillet and simmer for another 2-3 minutes, allowing the flavors to meld. Stir in the remaining butter until melted. Garnish with fresh parsley before serving.
