Veal Piccata Recipe
Thin sliced veal sautéed with capers in lemon butter sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Veal
Pound the veal cutlets to an even thickness and season both sides with salt and black pepper.
Dredge the Veal
Coat each cutlet in flour, shaking off any excess.
Sauté the Veal
In a large skillet, heat olive oil over medium-high heat. Add the veal cutlets and sauté for about 3-4 minutes on each side, or until golden brown. Remove the veal from the skillet and set aside.
Make the Sauce
In the same skillet, add 2 tablespoons of butter, lemon juice, and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Add Capers and Finish
Stir in the capers and return the veal to the skillet. Simmer for another 2-3 minutes to heat through and let the flavors meld.
Serve
Remove from heat and stir in the remaining butter until melted. Garnish with fresh parsley and serve immediately.