Veal Piccata Recipe

Cooking Instructions

1. 1

   Prepare the Veal

   Begin by seasoning the veal cutlets with salt and pepper on both sides.

2. 2

   Dredge the Veal

   Place the all-purpose flour in a shallow dish. Dredge each veal cutlet in the flour, shaking off any excess.

3. 3

   Cook the Veal

   In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the veal cutlets and cook for about 3-4 minutes on each side, or until golden brown. Remove from the skillet and set aside.

4. 4

   Make the Sauce

   In the same skillet, add the remaining olive oil and butter. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.

5. 5

   Add Lemon and Capers

   Stir in the fresh lemon juice and capers. Allow the sauce to simmer for an additional 2-3 minutes.

6. 6

   Combine and Finish

   Return the veal cutlets to the skillet, coating them in the sauce. Cook for another 2 minutes to heat through. Garnish with chopped fresh parsley before serving.

7. 7

   Serve

   Plate the veal piccata and drizzle with additional sauce. Serve immediately.