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Veal Piccata recipe

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.

    Veal Piccata

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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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