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Veal Piccata

Western.Chefs's picture
Ingredients
  Veal cutlets 2 Pound (Each 1/4 Inch Thick)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Butter/Margarine 2 Tablespoon
  Olive oil 1 Tablespoon
  Water 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken bouillon cube 1 (Or Envelope)
  Lemons 2 Medium
Directions

1. With meat mallet or dull edge of French knife, pound cutlets to 1/8 inch thickness. On waxed paper, mix flour and 1 teaspoon salt; coat cutlets with flour mixture.
2. In 12-inch skillet over medium-high heat, in hot butter or margarine and 1/3 cup olive oil, cook cutlets, a few pieces at a time, until browned on both sides, removing pieces to plate as they brown and adding more oil if necessary.
3. Reduce heat to low. Into drippings in skillet, stir water, wine, bouillon, and 1/2 teaspoon salt, scraping to loosen brown bits. Return cutlets to skillet; cover and simmer 15 minutes or until cutlets are fork-tender. Cut 1 lemon in half; squeeze to remove juice. Thinly slice the other lemon. Overlap cooked cutlets on large platter; keep warm. Stir lemon juice into liquid in skillet; over high heat, heat to boiling. Spoon liquid over cutlets; garnish with lemon slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Interest: 
Everyday

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