July 12, 2010
Veal Piccata
Veal Piccata is homestyle Italian cooking that’s hot from the stove and ready in minutes.
Servings: 4
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 (6-ounce) veal cutlets
- 1/4 cup lemon juice
- 2 tablespoons minced fresh parsley
Directions
Heat butter and olive oil in a large skillet over medium- high heat.
Meanwhile, combine flour, salt and black pepper in a shallow dish. Coat both sides of veal with flour mixture.
Add veal to skillet. Cook, turning once, until browned on both sides, about 3 minutes per side. Remove from skillet; set aside.
Add lemon juice and parsley to skillet. Stir quickly, scraping bottom of skillet. Return veal to skillet; cook for 1 minute, basting with pan juices.
Secret Tip
What's the secret to juicing lemons quickly? Select lemons with the thinnest skins. They will yield more juice than the thick-skinned variety of lemons.
