This Veal Piccata Recipe is a classic rendition of an Italian restaurant favorite and uses capers and lemon for a delicious tangy finish.
Course: Main Dish
Keyword: Butter, Capers, Lemon Juice, Veal
Author: John Thompson
Salt and Pepper;
Cut your veal into four to six ‘scaloppini’ and season each with the salt and pepper.
Pound each piece flat with a meat mallet until about a quarter inch thick and dredge in the flour, shaking off the excess.
Fry the veal in a little oil over medium heat until cooked through and golden brown, then remove them to a warm platter.
Increase the heat under the pan and add the onion and garlic followed by the wine.
Deglaze the bottom of the pan and continue cooking until the wine is reduced and the onion is soft.
Add the stock, lemon juice, and capers, and continue to stir and reduce for a few minutes, then stir in the butter. Allow to thicken to the consistency of a thin gravy.
Add the veal back to the pan along with the parsley and cook for a minute or two longer until the meat is heated through. Serve immediately, garnished with a little extra parsley (or lemon slices) if desired.