Veal Piccatta

10 ingredients
3 steps

Ingredients

  • 2 lb. veal cutlets, each cut 1/4 inch thick
  • salt and pepper
  • 1/3 c. all-purpose flour
  • 1/3 c. olive oil
  • 2 Tbsp. butter
  • 1 c. water
  • 1/2 c. dry white wine
  • 1 chicken flavor bouillon cube or envelope
  • 2 medium lemons
  • parsley sprigs

Directions

  1. 1
    With meat mallet, pound cutlets to 1/8 inch thickness. Sprinkle with salt and pepper and coat with flour.
  2. 2
    In skillet, over medium-high heat, in olive oil and butter, cook veal until lightly browned on both sides.
  3. 3
    Reduce heat to low.

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