Veal Piccata

Veal Piccata


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.





15 min


10 min


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