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Piccata di Vitello
Veal piccata — thin escalopes in a bright sauce of lemon, white wine, capers and butter. Dusting the veal only lightly in flour, shaking off the excess, leaves just enough behind to help thicken the pan sauce without a heavy coating.
Ingredients
Instructions
Dust veal lightly in seasoned flour, shake off excess.
Heat half the butter and olive oil in a wide pan over high heat.
Cook veal 1-2 minutes each side until golden, cook in batches.
Remove veal to a warm plate.
Deglaze with white wine, reduce by half.
Add lemon juice, capers and remaining cold butter, swirl to emulsify.
Return veal to pan briefly, scatter parsley and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
