Veal Piccata Recipe
Thinly Sliced Veal Sauteed with Capers in a Lemon Butter Sauce
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Ingredients
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Meat
Flour
Sauce
Seasoning
Garnish
Method
Preparation
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides.
- 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 Pan
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until hot.
- 4
- 5
Prepare the Sauce
In the same skillet, add chicken broth, lemon juice, and capers. Bring to a boil, scraping the browned bits from the bottom of the pan.
- 6
Finish the Sauce
Reduce the heat and add the remaining 2 tablespoons of butter. Stir until melted and sauce is slightly thickened.
Serving
- 7
Plate the Dish
Return the veal cutlets to the skillet to coat with the sauce for a minute. Transfer to a serving plate.
- 8
Garnish and Serve
Sprinkle with chopped fresh parsley and serve immediately with sauce drizzled over the top.
