Veal Picatta Recipe

Preparation

1. 1

   Prepare the Veal

   Season the veal cutlets with salt and pepper on both sides. Dredge each cutlet in flour, shaking off the excess.

2. 2

   Cook the Veal

   In a large skillet, heat the olive oil over medium-high heat. Add the veal cutlets and cook for about 3-4 minutes on each side until golden brown. Remove the veal from the skillet and set aside.

3. 3

   Make the Sauce

   In the same skillet, add the butter and allow it to melt. Add the capers and lemon juice, stirring to combine. Cook for an additional 2-3 minutes.

4. 4

   Combine and Serve

   Return the veal cutlets to the skillet and coat them in the sauce. Meanwhile, cook the angel hair pasta according to package instructions. Drain and serve the veal piccata over the pasta, garnished with chopped parsley.