Veal Piccata

A flavorful Italian classic made with veal cutlets that are first browned and then simmered in a tangy, lemony sauce.

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Step 1 - Gather Ingredients

1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon ground white pepper
1 tablespoon olive oil

Lemon-Caper Sauce:
2/3 cup dry white wine
2 tablespoons fresh lemon juice
2 teaspoons drained capers
1 teaspoon butter

Step 2 - Prepare the Veal

Pound veal cutlets to 1/8-inch thickness. Combine flour, salt, paprika and pepper. Lightly coat cutlets with flour mixture.

Step 3 - Pan Fry

Heat 1/2 of oil in large nonstick skillet over medium heat until hot. Cook cutlets in batches, 2 to 4 minutes or until cooked through, turning once. Remove; keep warm.

Step 4 - Final

Add wine and lemon juice to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved and sauce is slightly thickened. Remove from heat; stir in capers and butter. Serve over cutlets.

Servings: 4
Time: 25 minutes