Veal Piccata Recipe
Sauteed with white wine, capers and lemon butter 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 all-purpose flour, shaking off the excess.
- 2
Sauté the Veal
In a large skillet, heat the olive oil over medium-high heat. Add the veal cutlets and cook for 3-4 minutes on each side, or until golden brown. Remove the cutlets from the skillet and set aside.
- 3
Prepare the Sauce
In the same skillet, add the white wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Stir in the capers and lemon juice, and let it simmer for about 2-3 minutes.
- 4
- 5
Garnish and Serve
Sprinkle with fresh parsley and serve immediately with the sauce drizzled over the veal.
