Recipe courtesy of Sandra Lee
Episode: Garden Italian
Veal Piccata with Parsley and Capers
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Directions

Season the veal with salt and lemon pepper and then dredge in flour. Pat off excess flour. 

In a large frying pan, heat olive oil over medium-high heat. Saute veal cutlets for 2 minutes per side and remove to plate. Add garlic to pan and saute for 1 minute. Add wine, lemon juice, and capers and bring to boil; cook until reduced by half. Return to a simmer and stir in butter and parsley until butter has melted and is incorporated into sauce. 

Return veal cutlets to pan and coat with sauce. Transfer to serving plate and top with any remaining sauce. 

Garnish with lemon slices and parsley sprigs.

IDEAS YOU'LL LOVE

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Piccata

Recipe courtesy of Kaiser Grille

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Piccata

Recipe courtesy of Trisha Yearwood

Chicken Piccata Pasta Toss

Recipe courtesy of Rachael Ray

Chicken Piccata

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Robert Irvine

Chicken Piccata

Recipe courtesy of Matt Iaria

Veal Piccata

Recipe courtesy of Anne Burrell

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking