Piccatina Di Vitella Recipe

Name: Piccatina Di Vitella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 10 veal scaloppine; 1/4 c. flour; 1/4 c. Progresso bread crumbs; 8 Tbsp. butter; 1/3 c. olive oil; 1/4 c. white dry wine; 1 Tbsp. medium capers; 1 lemon; 1/2 Tbsp. chopped fresh parsley; 1/2 tsp. dry mustard; 1 tsp. rubbed sage; salt and pepper; 1 Tbsp. grated Locatelli Romano cheese

Servings: persons

8 to 10 veal scaloppine
1/4 c. flour
1/4 c. Progresso bread crumbs
8 Tbsp. butter
1/3 c. olive oil
1/4 c. white dry wine
1 Tbsp. medium capers
1 lemon
1/2 Tbsp. chopped fresh parsley
1/2 tsp. dry mustard
1 tsp. rubbed sage
salt and pepper
1 Tbsp. grated Locatelli Romano cheese

1
Dust each veal scaloppine lightly with flour and bread crumbs. Heat oil in large pan.
2
In a single layer, saute veal quickly on both sides.
3
Remove to platter.
4
Melt butter in the pan over low heat.
5
Return scaloppine and cook for 5 minutes. Season with salt, pepper and dry mustard. Add wine, cooking until it evaporates, about 4 minutes. Add lemon juice, capers, sage and parsley; sprinkle with grated cheese. Cook another 5 minutes. Serve each portion with remaining juices drizzled on top.

456

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 13 ingredients. The key ingredients include: 8 to 10 veal scaloppine, 1/4 c. flour, 1/4 c. Progresso bread crumbs, 8 Tbsp. butter, and more.

Yes, Piccatina Di Vitella 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.

Piccatina Di Vitella

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