Veal Piccata

25 mins
4 servings

Description

A classic Italian dish featuring thinly sliced veal cutlets, dredged in flour and sautéed in butter, served with a tangy lemon-caper sauce.

Ingredients

  • 2 tablespoons capers
  • 2 cloves garlic
  • 0.25 cup white wine
  • 0.25 cup chicken broth
  • 2 tablespoons parsley
  • 2 tablespoons butter
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 4 cutlets veal
  • 2 tablespoons lemon juice
  • 1 cup all-purpose flour
  • 0.25 teaspoon garlic powder

Instructions

  1. Step 1: Season the veal cutlets with salt, pepper, and garlic powder.
  2. Step 2: Dredge the veal cutlets in flour, shaking off excess.
  3. Step 3: In a large skillet, melt 1 tablespoon of butter over medium-high heat.
  4. Step 4: Add 2 veal cutlets to the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through.
  5. Step 5: Transfer the cooked veal cutlets to a plate and cover with foil to keep warm.
  6. Step 6: Repeat the cooking process with the remaining 2 veal cutlets.
  7. Step 7: In the same skillet, add the remaining 1 tablespoon of butter.
  8. Step 8: Add the minced garlic and cook for 1 minute, or until fragrant.
  9. Step 9: Add the lemon juice, white wine, and chicken broth to the skillet.
  10. Step 10: Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly reduced.
  11. Step 11: Stir in the chopped parsley and capers.
  12. Step 12: Serve the veal cutlets with the lemon-caper sauce spooned over the top.

Nutrition Information

Per serving

417

Calories

45.3g

Protein

11.53g

Fat

24.89g

Carbs

Recipe Details

Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins

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