Veal Piccata is a classic Italian dish that is sure to impress. This savory dish is made with thin slices of veal, coated in flour and pan-fried in a combination of butter and olive oil. The piccata sauce is made with white wine, butter, lemon juice, and capers for a zesty flavor. Garlic, anchovies, and parsley can also be added for extra flavor. The sauce is then poured over the veal and served with a side of pasta or a fresh green salad. Veal Piccata is a simple yet elegant dish that can be enjoyed as part of a special occasion or a casual weeknight meal.
Ingredients
2 lbs 1/4 inch thick veal cutlets
1/2 cup flour
1/2 cup white wine
1 1/4 cups chicken broth
2 tbsp capers
4 tbsp butter
2 tbsp olive oil
1 tbsp lemon juice
1 lemon, thinly sliced
salt and pepper
Method
Spread flour onto a plate.
Heat oil and 2 tbsp butter in a large skillet over medium-high heat.
Season veal with salt and pepper and then coat lightly with flour.
Cook the veal in batches until golden brown, 2-3 minutes per side, transferring to a platter when finished.
Add wine to skillet and reduce by half, about 2-4 minutes.
Add chicken broth and lemon slices and bring to a boil.
Cook until reduced by half, about 7-10 minutes.
Add lemon juice, capers, and remaining 2 tbsp butter, season with salt and pepper to taste.
Pour sauce over veal and serve immediately.
