Veal piccata

Main Dish
2 servings
10 min
4 min
Veal Piccata is an Italian original dish you can easily do it again at home and also to taste it in to another different flavor than usual.


Number of serving: 2
1/4 cup all-purpose flour

1/2 teaspoon salt

4 veal scallops, each about 1/8 inch thick

1 tablespoon olive oil

-1 tablespoon butter

1/2 cup white wine

2 tablespoons lemon juice

1 teaspoon drained bottled capers

2 tablespoon unsalted butter

1 teaspoon minced fresh parsley leaves


  • Place each peace of veal between plastic wrap and beat lightly with meat tenderizer.
  • In a shallow dish stir together the flour and the salt. Coat the veal with flour mixture, 1 piece at a time, shaking off the excess.
  • In a large non-stick skillet heat the oil and butter over medium-high heat and sauté the veal for 1 minute, or until it is pale golden.
  • Turn the veal and sauté it for 30 seconds more. Transfer the veal to a platter and keep it warm, covered.
  • Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute.
  • Swirl in the butter and the parsley and pour the sauce over the veal.
  • Serve veal over Angel Hair Pasta.

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