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:
- Prepare the Veal Cutlets:
- Season the veal cutlets with salt and pepper on both sides.
- Dredge the cutlets in flour, shaking off any excess.
- 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.
- 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.
- 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.
- 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!
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