Veal Piccata Recipe
Veal Piccata on a capers white wine 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. Dredge them in flour, shaking off the excess.
- 2
Sear the Veal
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and 2 tablespoons of butter. Add the veal cutlets and cook for about 3 minutes on each side until golden brown. Remove the veal from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the remaining olive oil and butter. Sauté the minced garlic until fragrant, about 30 seconds. Pour in the white wine and chicken broth, scraping the bottom of the skillet to deglaze. Add the capers and lemon juice, and let the sauce simmer for 5 minutes.
- 4
