Classic Veal Piccata with Lemony Pan Sauce
A comforting Italian-American veal piccata, featuring browned thin cutlets draped in a lemony sauce, can be prepared in under 30 minutes.
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Instructions
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Combine 1/2 cup all-purpose flour with salt and white pepper on a plate.
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Heat a sauté pan over medium-high, then add 2 tablespoons high-heat vegetable oil.
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Dredge 8 (2-ounce) veal cutlets in the flour mixture, shaking off excess, and cook in batches for 2 to 3 minutes per side until browned.
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Remove cutlets from the pan, set aside, and cover with foil.
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Add 1 cup veal or chicken stock, 1/2 cup dry sherry, 1 tablespoon lemon juice, and 2 tablespoons capers to the pan, scraping up any flavorful bits.
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Bring the liquid to a boil, then reduce to a simmer and cook for approximately 3 minutes until reduced by one-third.
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Swirl in 2 tablespoons unsalted butter and 2 tablespoons finely chopped parsley; adjust seasoning with salt and additional lemon juice as needed.
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Plate cutlets, two per person, garnish with lemon slices, generously sauce, and serve immediately.