Veal Picata Recipe
Veal cutlet with prosciutto, capers in a white wine and lemon sauce
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Ingredients
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Main Ingredients
Sauce Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides. Place the flour in a shallow dish and coat each cutlet in flour, shaking off any excess.
- 2
Prepare the Prosciutto
Place one slice of prosciutto on each veal cutlet, pressing it gently to adhere.
Cooking
- 3
Cook the Veal
In a large skillet, heat olive oil over medium-high heat. Add the veal cutlets, prosciutto-side down, and cook for about 3-4 minutes until golden brown. Flip and cook for an additional 3 minutes on the other side. Remove the veal from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add the butter and let it melt. Pour in the white wine and scrape the bottom of the skillet to deglaze. Add the lemon juice and capers, and let the sauce simmer for about 2-3 minutes until slightly thickened.
- 5
