Veal Piccata

Prep Time
10 min
Cook Time
10 min
Recipe Details
  • 1 pound(s) uncooked lean veal sirloin, four 4 oz cutlets, pounded thin
  • 3/4 tsp table salt, divided, or to taste
  • 1/2 tsp black pepper, divided, or to taste
  • 1/3 cup(s) all-purpose flour
  • 2 tsp olive oil
  • 1/3 cup(s) canned chicken broth
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp table wine, white
  • 1 Tbsp light butter
  • 2 tsp fresh parsley, fresh, chopped
  • 1 Tbsp capers
  1. Season veal with salt and pepper to taste; set aside.
  2. In a small, shallow bowl, combine flour, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge veal in flour mxiture and turn to coat.Heat oil in a nonstick skillet over medium-high heat; add veal and cook until just cooked through and golden, about 2 minutes per side; set aside and keep warm. Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine: Reduce heat to medium and reduce mixture by half. Swirl in butter, parsley and capers; pour over veal and serve. Yields 1 cutlet per serving.

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