These lightly saut ed veal cutlets,flavored with a piquant lemon-caper sauce, take only minutesto prepare. It’s a big impression for very little effort andyour guests (or family) will be delighted.
Recipe: Veal Piccata
1 pound veal leg cutlets 2 tablespoons all-purpose flour 1/8 teaspoon paprika 1/8 teaspoon white pepper 2 teaspoons olive oil 1/3 cup dry white wine 2 tablespoons fresh lemon juice 1 small bay leaf 1 teaspoon butter 1 teaspoon capers
Pound veal leg cutlets with meat malletto 1/8-inch thickness, if necessary. Combine flour, paprika andpepper in shallow dish. Lightly coat veal with seasoned flour.
Heat oil in large nonstick skillet overmedium heat. Add cutlets, two at a time, and cook 2 minutes oneach side or until done. Transfer to serving platter; keep warm.
Add wine, lemon juice and bay leaf toskillet, scraping browned bits from bottom of pan. Bring to aboil. Reduce heat and simmer, stirring frequently, until slightlythickened, 1 to 2 minutes. Remove bay leaf; stir in butter andcapers. Spoon over veal cutlets. Garnish with lemon slices, ifdesired, to serve.
Makes 4 servings.
Recipe provided courtesy of Beef IndustryCouncil.
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