The Ultimate Veal Piccata

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound spaghetti, store-bought
  • 2 tablespoons extra-virgin olive oil
  • 1 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 4 eggs, beaten
  • 4 (8-ounce) veal cutlets
  • 1 cup dry white wine
  • 1 lemon, juiced
  • 2 tablespoons capers, washed and drained
  • 1/2 stick unsalted butter
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Grated parmesan, for garnish
Directions
  • Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl

  • Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..

  • Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.

  • Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.


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    Not what you're looking for? Try:

    Veal Piccata with Parsley and Capers

    Recipe courtesy of Sandra Lee