Piccata Di Vitello Recipe
Veal scallopini sauteed with lemon juice, herbs, extra-virgin olive oil, white wine, capers and butter, served with mashed potatoes and vegetable medley.
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Ingredients
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Piccata di Vitello
Method
Preparation and Cooking
- 1
Prepare the Veal
Season the veal scallopini with salt and black pepper. Dredge each piece lightly in flour, shaking off any excess.
- 2
Sauté the Veal
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add half of the veal and sauté for about 2-3 minutes on each side until golden brown. Remove from the skillet and set aside. Repeat with the remaining veal, adding more olive oil if necessary.
- 3
Make the Sauce
In the same skillet, add the white wine and scrape up any browned bits from the bottom. Allow it to simmer for 1-2 minutes. Add the lemon juice, capers, and the remaining olive oil. Stir well.
- 4
- 5
Serve
Serve the veal piccata hot, accompanied by mashed potatoes and a vegetable medley.
