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Veal Piccata

Veal Piccata

Veal Piccata
Veal Piccata
Veal Piccata
Recipe By:
Veal Piccata
  • 1 lb. veal cutlets
  • 1 c. flour
  • 2 t. salt
  • 1 t. garlic powder
  • 2 t. black pepper
  • 1 stick butter
  • ½ c. good olive oil
  • ½ c. fresh lemon juice
  • ½ c. white wine
  • 1 bunch fresh parsley, chopped
  • 1 jar of capers, drained
  • 1 small jar of diced pimento, chopped
  • 1 (8-oz.) carton of sliced mushrooms
  • 1 large container of fresh baby spinach, optional
  1. The cooking process for this goes pretty fast, so it is a good idea to have everything ready to go.
  2. Season the cutlets and set aside.
  3. In shallow dish, mix flour with salt, garlic powder and black pepper. Set aside.
  4. On a platter, have the sliced mushrooms, chopped parsley, drained capers and pimento.
  5. In a container have the lemon juice and white wine.
  6. In a large skillet, melt the butter and add ½ c. olive oil. Heat over medium heat.
  7. Dredge the cutlets into the flour mixture. Shake off excess. Carefully place in hot skillet. Do not crowd. Brown about 2-3 minutes on each side, depending on size of cutlets.
  8. Drain on paper towels.
  9. Drain off excess oil in skillet. Add the mushrooms, capers and pimento. Saute until tender.
  10. Add the lemon juice and white wine. Heat and it will reduce somewhat and then add parsley.
  11. On a serving platter, lay your fresh spinach. Then place the cutlets down the center of the spinach.
  12. Take the skillet and pour the sauce down the center of the cutlets.
  13. Serve with a nice pasta.
*****You do not have to do the fresh spinach. You can lay the cutlets over cooked pasta and serve it like that. I find the spinach gives a nice elegant touch plus an added veggie to the meal.

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