Veal Piccatas

14 ingredients
6 steps

Ingredients

  • 8 veal scaloppine
  • salt
  • pepper
  • all purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1/4 cup dry white wine
  • 1 teaspoon minced garlic
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers drained
  • 2 tablespoons unsalted butter
  • lemon slices Fresh, optional
  • fresh parsley Chopped

Directions

  1. 1
    Season veal scaloppine with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high.
  2. 2
    Saute the scaloppine 2-3 minutes on one side. Flip the scaloppine over and saute the other side 1-2 minutes with the pan covered. Transfer the scaloppine to a warmed platter; pour off the fat from the pan.
  3. 3
    Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
  4. 4
    Add broth, lemon juice and capers. Return veal scaloppine to pan and cook on each side for 1 minute. Transfer to a warm plates.
  5. 5
    Finish sauce with butter and lemons. Once butter melts, pour sauce over veal.
  6. 6
    Garnish with chopped fresh parsley and serve.

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