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Veal Piccata

Meat.Bible's picture
Ingredients
  Flour 1 Ounce (30 Grams)
  Veal 8 Medium, tenderized (Veal scalopes)
  Butter 2 Ounce (60 Grams)
  Lemon juice 4 Fluid Ounce (25 Milliliter)
  Dry white wine 4 Fluid Ounce (125 Milliliter)
  Lemon 1 , thinly sliced (For Garnish)
Directions

GETTING READY
1. Lightly flour the veal escalopes on both side and shake off excess.

MAKING
2. In a medium frying pan over moderate heat melt the butter, when the butter bubbles, add the veal escalopes and saute for about 2 minutes on each side.
3. Just before the veal is completely cooked, sprinkle on the lemon juice and using tongs or a fish slice, transfer the escalopes to a serving dish to keep hot.
4. To the frying pan add the wine and boil over high heat, stirring constantly until the liquid is reduced to about 125 ml / 4 fl ounce and pour over the veal.

SERVING
5. Place 3 lemon slices cut into paper thin slices, on each escalope and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Veal
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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