Veal Piccata

  • 25 mins
  • 10 ingredients


  • 1 lb veal leg, sliced very thin
  • kosher salt and black pepper to taste
  • 1 cup flour
  • extra virgin olive oil
  • 1 clove garlic, crushed
  • juice of 1/2 lemon
  • 1/2 cup white wine
  • 1 tbs capers, chopped
  • 3 tbs fresh parsley, chopped
  • lemon slices for garnish
  • Pound the veal, very thin between two sheets of plastic wrap.
  • Mix the salt and pepper with the flour, then dredge each slice of veal, knocking off the excess flour.
  • In a large frying pan heat some olive oil and add the garlic and saute for about 1 minute.
  • Add the veal, in batches if necessary and brown on both sides.
  • When all of the meat is browned, remove it from the pan, then add the lemon juice, white wine, and capers.
  • Reduce the sauce for about 1 minute, then add back the veal.
  • Add the parsley then remove from the heat.
  • Place the veal pieces on a platter, then pour the sauce over.
  • Garnish with lemon slices and fresh parsley.


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