Veal Piccata | Veal Piccata Recipe | MOLCS Easy Recipes

Veal Piccata

1 1/2 lbs Veal Cutlets - pounded thin
3/4 C White Wine
3-4 Cloves Garlic - minced
1 1/2 Lemons - Juiced
1/2 Lemon - sliced thin
2 C Chicken Stock
4 Tbsp Butter - divided
2 Tbsp Olive Oil
2 Tbsp Capers
1 Tbsp Parsley
1 C Flour
1 tsp Salt
1/2 tsp Pepper


Put flour, salt & pepper in a bowl and dredge the veal. Add 2 Tbsp butter & 2 Tbsp olive to a pan and heat until butter is melted. Cook veal until slightly browned on each side. Set aside.
Add white wine to pan and bring to a boil while scraping the pan to get all the browned bits up, add garlic. Continue to cook 1-2 min, add the juice from 1 1/2 lemons and chicken stock.
Bring back to boil and add veal back to pan. Add Capers, lemon slices and 2 Tbsp butter. Stir butter in the sauce until smooth.
Garnish with parsley.

Music: Terrier Waltz By Nat Keefe

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