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Veal Piccata

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Preparation info
  • 4

    portions
    • Difficulty

      Easy

Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The lemony-est piccata of all! This is a veal dish we’ve always loved, for it is perfect for a light entrée any time of the year.

Ingredients

  • 4 boneless veal cutlets (about 5 ounces each)
  • ½ cup unbleached all-purpose flour
  • 1 tablespoon

Method

  1. Lay the veal between two pieces of waxed paper and flatten each cutlet with the flat end of a meat pounder until thin. Dredge lightly with the flour.
  2. Heat the olive oil and butter in a large skillet. When it is very hot, sauté the veal over high heat until lightly browned, about 1 minute on each side. (It needs very little cooking.) Remove to a platter and keep

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