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Veal Cutlets Piccata (Veal With Lemon)

creative.chef's picture
  Veal scallopini 1 1⁄2 Pound, thinly sliced to 8 slices (Plume De Veau)
  Flour 3 Tablespoon
  Freshly ground pepper To Taste
  Salt To Taste
  Olive oil 1⁄4 Cup (4 tbs)
  Butter 4 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Veal stock/Chicken stock 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon (Juice Of 1 Lemon)
  Chopped parsley 3 Tablespoon

1. Pound veal with a flat mallet. Season flour with salt and pepper to taste. Dredge veal all over in the seasoned flour.
2. Heat olive oil over high heat in a large heavy skillet. When hot, add as many pieces of veal as the skillet will hold in one layer

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