Veal Piccata Recipe
Lemon in white wine sauce with capers.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Veal
Pat the veal cutlets dry with paper towels. Season both sides with salt and black pepper.
- 2
Dredge in Flour
Place the all-purpose flour in a shallow dish. Dredge each veal cutlet in the flour, shaking off any excess.
Cooking
- 3
Heat the Oil and Butter
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and bubbling.
- 4
- 5
Make the Sauce
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil and let it reduce by half, about 3-4 minutes.
- 6
Add Capers and Finish Sauce
Stir in the capers and the remaining 2 tablespoons of butter, whisking until the sauce is smooth. Adjust seasoning with salt and pepper as needed.
- 7
Combine and Serve
Return the veal cutlets to the skillet, spooning the sauce over them to coat. Cook for an additional minute to heat through. Garnish with fresh parsley before serving.
