In a shallow dish, combine flour, salt, and pepper. Coat veal cutlets in flour mixture, shaking off excess.
In a large nonstick skillet, heat 2 tbsp butter and olive oil over medium-high heat, until butter is melted. Cook veal for 1 1/2 to 2 mins per side, or until golden brown. Remove from heat; place veal in a separate dish, and place in warm oven (200 degrees).
Return skillet to stovetop over medium heat. Add capers and garlic; cook for 1 min. Add chicken broth, wine, and lemon juice; cook 4 mins, stirring frequently. Add remaining 2 tbsp butter and parsley. Cook, stirring until butter is melted and sauce has thickened slightly, about 1 min. Remove from heat. To serve, place veal on plate and add desired amount of sauce.
Originally Submitted
8/24/2010
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