This Lemony Veal Piccata main dish comes together quickly, combining tender veal cutlets with a zesty lemon and caper sauce. The veal is lightly coated in flour and sautéed until golden brown, then served with a sauce made from white wine, lemon, and capers. This classic recipe balances tangy and savory flavors for a delicious meal that is sure to please.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
30 minIngredients
Directions
Dust the veal with flour.
Season with salt and pepper.
Sauté in the oil until lightly browned, about 2 to 3 minutes.
Remove from pan and keep warm.
Pour off any remaining oil add the garlic and sauté several seconds.
Add wine or sherry and bring to boil.
Reduce to ⅓ cup.
Stir in capers and lemon.
Return to boil.
Swirl in the butter and parsley.
Dip the veal slices into the sauce, place on platter and top with remaining sauce.
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