Summary

The recipe Veal Piccatas can be made in around 45 minutes. For 73 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 13g of fat, and a total of 160 calories. This recipe serves 4. It works well as a hor d'oeuvre. Head to the store and pick up veal scaloppine, capers, parsley, and a few other things to make it today. Only a few people made this recipe, and 4 would say it hit the spot. It is brought to you by Foodista. With a spoonacular score of 11%, this dish is not so super. If you like this recipe, take a look at these similar recipes: Veal Giuseppe, Veal Scallopini, and Veal Saltimbocca.

Instructions

Season veal scaloppine with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high. Saut the scaloppine 2-3 minutes on one side. Flip the scaloppine over and saut the other side 1-2 minutes with the pan covered. Transfer the scaloppine to a warmed platter; pour off the fat from the pan. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice and capers. Return veal scaloppine to pan and cook on each side for 1 minute. Transfer to a warm plates. Finish sauce with butter and lemons. Once butter melts, pour sauce over veal. Garnish with chopped fresh parsley and serve.

Ingredients

• 1 veal scaloppine
• 2 veal scaloppine
• 3 Salt and Pepper
• 4 All-purpose flour
• 5 unsalted butter
• 6 vegetable oil
• 7 dry white wine
• 8 minced garlic
• 9 chicken broth
• 10 fresh lemon juice
• 11 capers, drained
• 12 Chopped fresh parsley

Directions

• 1 Season veal scaloppine with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high.
• 2 Saut the scaloppine 2-3 minutes on one side. Flip the scaloppine over and saut the other side 1-2 minutes with the pan covered.
• 3 Transfer the scaloppine to a warmed platter; pour off the fat from the pan.
• 4 Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
• 5 Add broth, lemon juice and capers. Return veal scaloppine to pan and cook on each side for 1 minute.
• 6 Transfer to a warm plates.
• 7 Finish sauce with butter and lemons. Once butter melts, pour sauce over veal.
• 8 Garnish with chopped fresh parsley and serve.