Veal Piccata

"This recipe comes from the cookbook "Celebrate!" I love the addition of mushrooms to the lemon-caper sauce."
 
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photo by KateL photo by KateL
photo by KateL
photo by lazyme photo by lazyme
Ready In:
45mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Place veal between 2 sheets of wax paper; flatten veal to 1/4 inch pieces, using a meat mallet or rolling pin. Sprinkle veal with salt and pepper, and dredge in flour.
  • Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides. Remove veal, reserving drippings in the skillet. Set aside, and keep warm.
  • Saute mushrooms and garlic in the drippings for 1 to 2 minutes. Return the veal to the skillet; add wine and lemon juice. Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Add the capers and their liquid, and simmer for an additional minute.
  • Transfer the veal to a serving platter. Sprinkle with the parsley. Garnish with thin lemon slices.

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Reviews

  1. Yum! This was really simple and really good. I couldn't find cutlets, so used scallopini. The sauce is wonderful but next time I would double it. By the end of the cooking time there was hardly any sauce left because it had simmered down so much. Thanks breezer for a nice keeper. Made for Please Review My Recipe tag.
     
  2. Delightful gourmet dish that was very easy (BJ's had already sliced the veal cutlets to the right thickness!). I think this dish might have magical powers... I used a 6 1/2-quart Le Creuset Dutch oven to maximize my surface for browning my many slices of veal. My stove tended to boil rather than simmer, so I opened the lid a little bit. We had plenty of sauce, as written. Made for Please Review My Recipe tag game.
     
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