Veal Piccata Recipe
Veal slices sautéed with lemon, butter and white wine served with pasta garlic butter. Capers added on request.
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Ingredients
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Veal Piccata
Method
Preparation
- 1
Prepare the Pasta
Cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Veal
Season the veal cutlets with salt and black pepper. Dredge each cutlet in flour, shaking off the excess.
- 3
Cook the Veal
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the veal cutlets and cook for about 3-4 minutes on each side until golden brown. Remove the cutlets and set aside.
- 4
Make the Sauce
In the same skillet, add the white wine, lemon juice, and lemon zest. Bring to a simmer, scraping up any brown bits from the pan. Stir in the capers.
- 5
Combine and Serve
Return the veal to the skillet and simmer for 2-3 minutes until heated through. In a separate pan, melt the remaining butter and sauté the minced garlic until fragrant. Toss the cooked pasta in the garlic butter. Serve the veal piccata over the pasta and spoon the sauce over the top.
