In a shallow bowl or plate, combine the flour, 1 1/2 tsp salt and pepper. Stir to combine thoroughly. Dredge the veal scallops in the flour mixture and shake off excess.
Heat the oil in a large skillet over medium high heat until very hot but not smoking. Add 1 1/2 Tbls of the butter cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and keep warm.
Melt the rest of the butter into the drippings. Add the lemon slices and lightly brown. Add the garlic and stir 1 minute. Add the capers. Deglaze the pan with wine and bring to a boil, scraping to remove any brown bits on the bottom of the pan. When the wine has reduced by half, add the chicken stock and lemon juice. Cook for 5 minutes or until the sauce has thickened slightly. Whisk in the remaining 1/2 tsp of salt, and parsley. Return the veal to the pan and cook until heated through. About 1 minute.
Serving
Suggestions
Switch veal cutlets for chicken cutlets to make Chicken Piccata.
Originally Submitted
10/3/2014
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