Veal Piccata

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• 4 veal cutlets (about 1/2 pound total)
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup capers, drained
• 2 tablespoons chopped fresh parsley
• Lemon slices, for garnish

Instructions:

1. Prepare the Veal Cutlets:
   • Season the veal cutlets with salt and pepper on both sides.
   • Dredge the cutlets in flour, shaking off any excess.
2. Cook the Veal Cutlets:
   • Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
   • Add the veal cutlets to the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove the cutlets from the skillet and set aside.
3. Make the Sauce:
   • In the same skillet, add the white wine and chicken broth, scraping up any browned bits from the bottom of the pan.
   • Bring the mixture to a boil and cook for about 2 minutes, or until the liquid is reduced by half.
   • Stir in the lemon juice, capers, and the remaining 1 tablespoon of butter. Cook for another 2 minutes.
4. Finish the Dish:
   • Return the veal cutlets to the skillet and spoon the sauce over them. Cook for an additional 1-2 minutes to heat the veal through.
   • Sprinkle with chopped parsley and garnish with lemon slices.
5. Serve:
   • Serve the veal piccata immediately with your favorite side dishes, such as pasta, rice, or a simple green salad.

Nutritional Information (per serving):

• Calories: 300
• Protein: 25g
• Carbohydrates: 10g
• Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 90mg
• Sodium: 500mg
• Fiber: 1g
• Sugar: 1g

Enjoy this classic and elegant Veal Piccata for a delightful and sophisticated meal!