Veal Piccata (Lemon Sauce)

Serves 4 Approx. Time: 20 min

Dish Photo

Ingredients

  • 2 medium lemons
  • 1½ pounds thin-sliced veal cutlets,* cut from the leg
  • Kosher salt and freshly ground black pepper
  •  1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup dry white wine
  • 1½ cups low-sodium chicken broth
  • 1/4 cup drained capers, optional
  • A few sprigs parsley for garnish, optional

* Thinly sliced chicken breast cutlets, turkey cutlets or pork cutlets can be used in place of veal.

Preparation

  1. Thinly slice one lemon; set aside; cut second lemon in half; squeeze juice from both halves and set aside. Season cutlets on both sides with salt and pepper.
  2. Stir the flour, ½ teaspoon salt and ¼ teaspoon black pepper in a pie plate. Dredge cutlets in flour mixture, shaking off excess.
  3. In a medium skillet over medium-high heat, heat 2 tablespoons of the butter and the olive oil until butter is bubbling.
  4. Add veal, in batches (for best browning, don’t crowd the skillet) and cook, about 3 minutes per side, turning cutlets over once as they become golden brown. Remove cutlets and arrange on a serving platter.
  5. Add the wine to the skillet and cook, scraping the bottom of the pan with a wooden spoon to get up all the browned bits, until the wine is reduced by half. Stir in the broth, lemon juice, the remaining 2 tablespoons butter, and if desired, the capers; cook until heated through.
  6. Arrange lemon slices over the cutlets and pour pan sauce over all. Add parsley sprigs to platter, if desired. Serve hot.