Veal Piccata

Name: Veal Piccata
Ingredients: 1 tablespoon olive oil; ½ cup unbleached all-purpose flour; ¾ cup dry white wine; 1 tablespoon unsalted butter; Salt and freshly ground black pepper, to taste; 1 tablespoon fresh lemon juice; 1 tablespoon Chopped fresh Italian (flat-leaf) parsley; Salt and freshly ground black pepper, to taste; 4 boneless veal cutlets (about 5 ounces each)

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

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

Main course

Method

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.
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