Veal Piccata with Parsley and Capers
- Level: Easy
- Yield: 4 servings
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.