Veal Piccata

Ingredients

• Hide ingredients for Sautéed Veal Cutlets or Scaloppine 1 Sautéed Veal Cutlets or Scaloppine (opens in new tab) Sautéed Veal Cutlets or Scaloppine
  • 1 pound veal cutlets
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and black pepper
  • Lemon juice

  Sub-recipe steps

  1. Preheat the oven to 180°F. Have ready an ovenproof platter. Pound to slightly less than ¼ inch thick: 1 pound veal cutlets
  2. Season with: ½ teaspoon salt; ½ teaspoon black pepper
  3. Dredge in: ½ cup flour
  4. Shake off the excess. Heat in a large skillet over medium-high heat: 1 tablespoon olive oil; 1 tablespoon butter
  5. Brown the cutlets in batches, being careful not to crowd the skillet, and cook quickly, 30 to 60 seconds each side. Transfer to the platter as the cutlets brown and keep warm in the oven. Add more oil and butter to the skillet as needed. You may serve the cutlets simply seasoned to taste with: Salt and black pepper; Lemon juice
  6. Or keep them warm in the oven, drain off most of the fat, and make, if desired: (Herb Pan Sauce)
  7. Pour the sauce over the veal and, if desired, serve garnished with: (Sautéed Mushrooms or Garlic-Braised Broccoli Rabe)
• ¼ cup dry white wine
• ⅓ cup lemon juice
• 4 tablespoons (½ stick) butter, softened
• 2 tablespoons chopped parsley
• (1 tablespoon capers)
• Salt and black pepper to taste