Veal Piccata Recipe

Name: Veal Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 veal cutlets (thin); ½ cup flour, seasoned with; salt and pepper; 1 tablespoon olive oil; 2 tablespoons butter; ½ cup chicken stock; 3 tablespoons lemon juice; 2 tablespoons capers (used the salted, not brine variety); 1 tablespoon finely chopped parsley; 1 cup dry white wine; cooked rice or cooked pasta

Servings: persons

5 veal cutlets (thin)
½ cup flour, seasoned with
salt and pepper
1 tablespoon olive oil
2 tablespoons butter
½ cup chicken stock
3 tablespoons lemon juice
2 tablespoons capers (used the salted, not brine variety)
1 tablespoon finely chopped parsley
1 cup dry white wine
cooked rice or cooked pasta

1
Lightly dust each side of veal cutlet with flour.
2
Heat olive oil and butter in a large frying pan.
3
Fry cutlets over moderately hight heat for approximately 2 minutes on each side.
4
Transfer to a warm plate.
5
Add the wine into the pan.
6
Increase heat to high and boil until there are only 4 tablespoons of liquid left.
7
Add in the stock and capers and boil for 4- 5 minutes, until it has reduced.
8
Return the cutlets to the pan and heat through for a minute.
9
Sprinkle with parsley and serve over rice or pasta.

192

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 11 ingredients. The key ingredients include: 5 veal cutlets (thin), ½ cup flour, seasoned with, salt and pepper, 1 tablespoon olive oil, 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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