Veal Picatta Recipe
sauteed veal cutlet, lemon, white wine, capers, spaghetti, blistered tomato, zucchini
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Veal Piccata
For the Pasta
Method
For the Veal Piccata
- 1
Prepare the Veal
Dredge each veal cutlet in flour, shaking off the excess flour. This will help create a nice crust when sautéed.
- 2
Sauté the Veal
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the veal cutlets and sauté for about 3-4 minutes on each side, until golden brown and cooked through. Remove the veal from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half, about 3-5 minutes.
- 4
Finish the Sauce
Add the capers and remaining tablespoon of butter to the sauce. Stir until the butter is melted and the sauce is glossy. Return the veal to the skillet, coating it in the sauce.
- 5
Garnish
Sprinkle chopped fresh parsley over the veal piccata before serving.
For the Pasta
- 6
Cook the Spaghetti
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 7
- 8
Blister the Tomatoes
In the same pan, add the blistered tomatoes and sauté them with the zucchini for another 2-3 minutes until heated through.
- 9
Combine
Toss the cooked spaghetti with the sautéed zucchini and blistered tomatoes. Season with salt and black pepper to taste.
