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Lemon Veal Piccata recipe

Seasoned and floured veal scallops aresaut ed until golden and served with a buttery lemon andcaper pan sauce.

Recipe: Lemon Veal Piccata

1 pound veal scallops, pounded thin
All-purpose flour
3 tablespoons olive oil
3 garlic cloves, crushed
1/2 cup dry white wine or sherry
1/2 cup chicken broth
3 tablespoons capers
1 small lemon, peeled, white removed and thinly sliced
2 tablespoons butter
4 tablespoons chopped fresh parsleyAdditional parsley and lemon slices forgarnish (optional)

  • Season cutlets with salt and pepper; dredgein flour.
  • Heat oil in a large skillet over medium-highheat and lightly brown both sides of cutlets, about 2 to 3 minutes.Remove from pan and keep warm.
  • Add the garlic to skillet and saute fora few seconds. Add wine or sherry and bring to boil. Reduce liquidto 1/3-cup.
  • Stir in capers and lemon slices. Returnto a boil.Swirl in the butter and parsley.
  • Dip the veal slices into the sauce, placeon a serving platter and top with remaining sauce. Garnish withadditional parsley and lemon slices, if desired.

    Makes 4 servings.

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  • Comments

    1 Comment


    When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Not what you’re looking for?

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