You are here

Veal Piccata

Ingredients
  Flour 1⁄4 Cup (4 tbs)
  Veal leg 1 Pound, thinly sliced, less than 1/4 inch thick into 3 x 4 inch pieces
  Vegetable oil 1⁄4 Cup (4 tbs)
  Unsalted butter 2 Tablespoon (1/4 Stick)
  Lemon 1 , juiced
  Dry white wine 1⁄4 Cup (4 tbs)
  Lemon 1
  Salt To Taste
  Pepper To Taste
Directions

1. Lightly flour veal on both sides. Shake off excess.
2. In a large heavy skillet heat oil and butter. When bubbling, add veal and saute about 2 minutes on each side. When the veal is nearly cooked, sprinkle on lemon juice. Remove veal from the pan and keep warm.
3. Add wine to the pan and deglaze over high heat, stirring constantly. Reduce liquid to about 3 tablespoons. Pour sauce over veal.
4. Slice the lemon to paper thinness and put a slice on each veal scallop. Sprinkle with salt and pepper. Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Veal
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
2

Rate It

Your rating: None
4.185715
Average: 4.2 (14 votes)