Veal Piccata
Ingredients
- 1 cup all purpose flour (sprinkled with salt and pepper)
- 1 pound veal cutlets (pounded thin)
- 2 tablespoons vegetable or canola oil
- 2 tablespoons unsalted butter
- 1 large lemon, juiced
- ½ cup dry white wine
- 2 tablespoons capers, rinsed
- 2 tablespoons chopped fresh Italian parsley
Directions
- Place the seasoned flour in a large plastic zip bag and add the veal cutlets. Shake until they are well coated.
- In a large saute pan, heat the oil and butter until melted and hot. Add the coated veal cutlets and cook just until golden brown, about one minute or so per side. Remove the veal to a plate and keep warm (wrap in foil).
- Add the lemon juice to the pan. Then add the wine and cook until the sauce has reduced and thickened. If the sauce seems too thick, gradually add chicken bouillon/broth before adding the veal back in the sauce. Taste and add salt and pepper, as needed.
- Stir in the capers and parsley. Return the veal cutlets to the pan and cook briefly in the sauce to coat.
- Serve the veal over pasta topped with the sauce.
Polly Cooks 