Veal Piccata
SERVES: 4
PREP TIME: 15 minutes
TOTAL TIME: 20 minutes
COURSE: Main
A traditional specialty, Veal Piccata derives its name from the Italian, "to be pounded flat." This is a classic preparation that marries the pleasant acidity of white wine and lemon juice, the salt of the capers, and the fragrance of garlic with the richness of the butter sauce.
Ingredients
- 8 thinly pounded veal cutlets
- 1 cup all-purpose flour
- 6 Tbsp butter, divided
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 2 Tbsp capers
- ¼ cup white wine
- 2 Tbsp lemon juice
- Salt and pepper, to taste
- Fresh minced parsley, for garnish
Instructions
- Season flour with salt and pepper, and place on a plate.
- Season veal cutlets on both sides with salt and pepper, then dredge in flour, tapping off any excess. Repeat until all cutlets are coated in flour.
- In a large non-stick skillet over medium-high heat add olive oil. Once shimmering, add veal being careful not to overcrowd the pan. Cook for 2 minutes per side until golden brown. Set aside on a plate covered with foil. Repeat until all veal is cooked.
- In same pan, add 2 tablespoons butter and garlic, cook for 2 minutes then add capers. Continuing cooking an additional 1-2 minutes then add in white wine. Simmer for 2 minutes then add in remaining butter whisking until melted and incorporated. Remove sauce from heat and add lemon juice. Check seasoning and adjust as necessary.
- Pour sauce over veal and garnish with fresh parsley. Serve alongside your favorite Citarella sides and enjoy!
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