Veal Picatta Recipe
Lemon butter sauce, capers, served with penne and grilled asparagus
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Ingredients
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Veal and Sauce
Pasta and Asparagus
Method
Prepare the Veal
- 1
Pound and Dredge
Pound the veal cutlets to about 1/4-inch thickness. Dredge each cutlet in flour, shaking off the excess.
- 2
Cook the Veal
In a large skillet, heat olive oil over medium-high heat. Add the veal cutlets and cook for about 3-4 minutes on each side until golden brown. Remove and set aside.
Make the Sauce
- 3
Prepare the Sauce
In the same skillet, add butter and allow it to melt. Stir in the lemon juice, capers, and chicken broth. Bring to a simmer.
- 4
Cook the Pasta and Asparagus
- 5
Cook the Penne
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 6
Grill the Asparagus
In the same pot, blanch the asparagus for 2-3 minutes. Remove and grill until tender. Season with salt, pepper, and lemon zest.
Serve
- 7
Plate the Dish
Serve the veal picatta over the penne pasta and arrange the grilled asparagus on the side. Drizzle with extra lemon butter sauce if desired.
