Simple Veal Piccata

1 c Flour
Salt & freshly ground pepper
1 1/2 lb Veal cutlets
8 tb Unsalted butter
1 Lemon
3 tb Minced parsley

SEASON FLOUR WITH SALT AND PEPPER. Dredge cutlets in seasoned flour. Heat a heavy-bottomed skillet. Place butter in the skillet and when its foam has subsided, add the cutlets. Saute 1-to-2 minutes on each side (depending on thickness). Remove from pan and keep warm. To make a sauce, add 1 tablespoon fresh butter to the pan, then a squeeze of lemon juice. Reduce slightly, stirring, over high heat. Season to taste and pour over the cutlets. Sprinkle with parsley.

Printer friendly version: Simple Veal Piccata

Click Back to return here.