ItalianMain course
Veal Piccatas
Veal piccata is a quick dish of thinly pounded veal cutlets, lightly floured and pan-fried until golden. The pan drippings are then deglazed with wine, garlic, broth, and lemon juice to create a bright, tangy sauce with capers. It comes together in about 45 minutes, making it a good option for a meal that feels a bit special. The key is not to overcook the veal, which cooks very fast.
Method
8 steps · 45 min total
- 01
Season and Flour Veal
Pat the veal scaloppine dry, then season them generously with salt and pepper. Lightly dust each piece with flour, shaking off any excess.
In a large skillet, melt the 2 Tbsp butter with the 2 Tbsp vegetable oil over medium-high heat until the butter foams and then subsides, just before it starts to brown.
