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Veal Piccata

Elitists.Kitchen's picture
Veal piccata is a skileet cooked meal prepared with veal cutlets and vegetables. Prepared in a sauce cooked with lemon and capers with dry white wine and paprika for the heat, the veal piccata is a simple yet falvorful dish.
Ingredients
  Veal leg cutlets 1 Pound, cut 1/8 - 0.25 inch thick
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Paprika 1⁄8 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Olive oil 1 Tablespoon
  Dry white wine 2⁄3 Cup (10.67 tbs)
  Lemon juice 2 Tablespoon
  Capers 2 Teaspoon, drained
  Butter 1 Teaspoon
Directions

Pound veal cutlets to 1/8 inch thickness, if necessary.
Combine next four ingredients.
Lightly coat both sides of veal with flour mixture.In lg.
nonstick skillet, heat 1/2 the oil over medium heat until hot.
Place 1/2 the veal in skillet and cook 2 minutes on each side or until cooked through.
Remove veal; keep warm.
Repeat with remaining veal and oil.In same skillet, add wine and lemon juice; bring to a boil, stirring to dissolve any browned bits attached to skillet.
Cook and stir 1-2 minutes or until slightly thickened.
Remove from heat; stir in capers and butter.
Spoon sauce over veal.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Interest: 
Party
Servings: 
4

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