Veal Picatta Recipe

Cooking Instructions

1. 1

   Prepare the Veal

   Season the veal cutlets with salt and black pepper on both sides.

2. 2

   Dredge the Veal

   Spread the all-purpose flour on a large plate. Dredge each veal cutlet in flour, shaking off the excess.

3. 3

   Heat the Pan

   In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and foamy.

4. 4

   Cook the Veal

   Add the dredged veal cutlets to the skillet in a single layer. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and keep warm.

5. 5

   Make the Sauce

   In the same skillet, add the lemon juice and capers, scraping the bottom of the pan to release any browned bits. Cook for about 2 minutes to reduce slightly.

6. 6

   Finish the Sauce

   Add the remaining 2 tablespoons of butter to the skillet and whisk until melted and the sauce is slightly thickened.

7. 7

   Serve

   Return the veal cutlets to the skillet to coat in the sauce. Sprinkle with fresh parsley before serving. Serve immediately.