Veal Piccata Recipe

Cooking Directions

• STEP 1.Start by pounding the veal cutlets to an even thickness, then season them with salt and pepper.
• STEP 2.Dredge the veal cutlets in flour, shaking off any excess.
• STEP 3.Heat olive oil and butter in a large skillet over medium-high heat.
• STEP 4.Add the veal cutlets to the skillet and cook until golden brown on both sides, about 2-3 minutes per side.
• STEP 5.Remove the veal cutlets from the skillet and set them aside.
• STEP 6.In the same skillet, add the garlic and cook for about 1 minute until fragrant.
• STEP 7.Add the chicken broth, lemon juice, and capers to the skillet, scraping the bottom to release any browned bits.
• STEP 8.Bring the sauce to a simmer and cook for 2-3 minutes until slightly reduced.
• STEP 9.Stir in the butter until melted and the sauce is smooth.
• STEP 10.Return the veal cutlets to the skillet and cook for an additional 1-2 minutes to heat through.
• STEP 11.Serve the Veal Piccata with the sauce spooned over the top and garnish with fresh parsley.

Cooking Tips

• Pounding the veal cutlets helps to tenderize them and ensures even cooking.
• Be careful not to overcook the veal cutlets, as they can become tough and dry.
• If you prefer a thicker sauce, you can whisk in a small amount of flour or cornstarch to thicken it.
• Garnish the dish with lemon slices for an extra pop of citrus flavor.

Storage and Serving

• Veal Piccata is best served immediately while the veal cutlets are still crispy.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the veal cutlets in a skillet over low heat until warmed through.
• Serve with a fresh squeeze of lemon juice and a sprinkle of parsley for a vibrant presentation.