Lemony Veal Piccata Recipe

Name: Lemony Veal Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound veal cutlets pounded thin; 1 x flour, all-purpose; 1 x salt; 1 x black pepper; 3 tablespoons olive oil; 3 cloves garlic crushed; 1/2 cup white wine dry; 1/2 cup chicken broth; 3 tablespoons capers; 1 Sm lemon peeled, white removed; 2 tablespoons butter; 4 tablespoons parsley leaves fresh

Servings: persons

1 pound veal cutlets pounded thin
1 x flour, all-purpose
1 x salt
1 x black pepper
3 tablespoons olive oil
3 cloves garlic crushed
1/2 cup white wine dry
1/2 cup chicken broth
3 tablespoons capers
1 Sm lemon peeled, white removed
2 tablespoons butter
4 tablespoons parsley leaves fresh

1
Dust the veal with flour.
2
Season with salt and pepper.
3
Saute in the oil until lightly browned, about 2 to 3 min.
4
Remove from pan and keep warm.
5
Pour off any remaining oil add the garlic and saute several seconds.
6
Add wine or sherry and bring to boil.
7
Reduce to 13 cup.
8
Stir in capers and lemon.
9
Return to boil.
10
Swirl in the butter and parsley.
11
Dip the veal slices into the sauce, place on platter and top with remaining sauce.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound veal cutlets pounded thin, 1 x flour, all-purpose, 1 x salt, 1 x black pepper, and more.

Yes, Lemony Veal Piccata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemony Veal Piccata

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