Veal Piccata
Veal Piccata is an moderately easy dinner. Made with 2 lb. veal cutlets, 1/3 c. all-purpose flour, 1/3 c. olive oil, 2 tbsp. butter and 1 c. water, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
With meat mallet, pound cutlets to 1/8-inch thickness.
On waxed paper, sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Add flour and coat cutlets.
In a 12-inch skillet over medium-high heat in hot olive oil and butter, cook veal a few pieces at a time until lightly browned on both sides.
Add more olive oil if necessary.
Reduce heat to low.
Into drippings in skillet, stir water, wine, bouillon and 1/2 teaspoon of salt, scraping to loosen brown bits.
Return veal to skillet; cover and simmer 15 minutes until cutlets are tender.
Cut 1 lemon and squeeze out juice.
Thinly slice the other.
Remove cutlets to platter; keep warm.
Stir lemon juice in pan.
Heat until boiling over high heat.
Spoon over cutlets.
Garnish with parsley. Serves 8.
π· Perfect Pairings
Complete your meal with these
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