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Veal Piccata

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12
serves

INGREDIENTS

3 cups dry white wine
3/4 cup fresh lemon juice
1/2 cup all-purpose flour
1 tbsp. salt
1 tsp. ground white pepper
1 tsp. sweet paprika
3 lb. veal leg cutlets, _ to ¼ inch thick (IMPS/NAMP 1336)
1/4 cup olive oil
1/4 cup butter
1/4 cup capers, drained

INSTRUCTIONS

  1. 1
    Combine wine and lemon juice in nonreactive container. Cover and refrigerate until needed.
  2. 2
    Mix flour, salt, pepper and paprika in shallow bowl; reserve.
  3. 3
    Pound 4 ounces veal to _-inch thickness, if necessary. Dredge lightly in reserved flour mixture. Cook in 1 teaspoon oil over medium heat 2 to 3 minutes or until medium doneness, turning once. Keep warm.
  4. 4
    Deglaze pan with ¼ cup reserved wine mixture. Add 1 teaspoon each butter and capers; stir until butter is melted. Plate veal topped with sauce.

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preparation methods
Meals/Courses
cuisines European, Italian
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