Veal Piccata Recipe

Name: Veal Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. veal cutlets; 1/3 c. all-purpose flour; 1/3 c. olive oil; 2 Tbsp. butter; 1 c. water; 1/2 c. dry white wine; 1 envelope or cube chicken bouillon; 2 medium lemons; parsley sprigs; salt and pepper

Servings: persons

1
With meat mallet, pound cutlets to 1/8-inch thickness.
2
On waxed paper, sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
3
Add flour and coat cutlets.
4
In a 12-inch skillet over medium-high heat in hot olive oil and butter, cook veal a few pieces at a time until lightly browned on both sides.
5
Add more olive oil if necessary.
6
Reduce heat to low.
7
Into drippings in skillet, stir water, wine, bouillon and 1/2 teaspoon of salt, scraping to loosen brown bits.
8
Return veal to skillet; cover and simmer 15 minutes until cutlets are tender.
9
Cut 1 lemon and squeeze out juice.
10
Thinly slice the other.
11
Remove cutlets to platter; keep warm.
12
Stir lemon juice in pan.
13
Heat until boiling over high heat.
14
Spoon over cutlets.
15
Garnish with parsley. Serves 8.

353

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 10 ingredients. The key ingredients include: 2 lb. veal cutlets, 1/3 c. all-purpose flour, 1/3 c. olive oil, 2 Tbsp. butter, and more.

Yes, 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.

Veal Piccata

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