Veal Piccata

Veal Piccata
Veal Piccata
Tender veal scaloppine dredged in flour and sauteed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon. See the recipe for Veal Piccata »Maxime Iattoni

Tender veal scaloppine dredged in flour and sauteed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.

What You Will Need

Veal Piccata
Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.
Yield: serves 6

Ingredients

  • 2 lb. (about 12) veal cutlets, also called scaloppine, pounded until 1/4" thick
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cup flour
  • 4 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 12 cup dry white wine
  • 1 14 cups chicken stock
  • 1 lemon, thinly sliced
  • 1 tbsp. fresh lemon juice
  • 14 cup capers, drained
  • 2 tbsp. chopped parsley

Instructions

  1. Season veal with salt and pepper and dredge in flour, shaking off excess. Heat 2 tbsp. butter and oil in a 12" skillet over medium-high heat. Working in batches, add veal, and cook, turning once, until golden brown, about 3 minutes. Transfer to a serving platter, and set aside.
  2. Add wine to skillet, and cook, scraping bottom of pan until reduced by half, about 3 minutes. Add stock and lemon slices, and bring to a boil; cook until reduced by half, about 8 minutes. Add remaining butter, juice, capers, and parsley, and season with salt and pepper. Pour sauce over veal and serve immediately.