| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Instructions
- 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.
Reviews
I initially passed over this recipe because it did not include ingredients. I had second thoughts and decided to give it a try. I was delighted with the simplicity and the results. Anyone who has improvised while following a recipe will have no problem with this one. Best of all it is easy to prepare and takes less than 20 minutes from skillet to plate. I accompanied it with a nice salad and simple carrots. It was a hit!
This looked so good, but alas!! No ingredients listed, so can’t do this one. Please fix it, because it looks like it would be the simplest one I’ve seen. .
Rating due to directions: The directions do not indicate the number of servings or the list or amounts of any of the ingredients. I suppose you just guess based on the preparation directions. I cook a lot, and have made other veal/or chicken piccata, but this could be an issue for someone without much experience.
excellent stuff. use some sauca bianca in the parmy. siciliano.
love it!!!!
Yummy! We loved it!
I used chicken instead of veal. This is one of my favorite recipes. Love it!
This has been our family favorite for the last year or so.
It is amazing!!! Our family thanks you!
It is amazing!!! Our family thanks you!
I made it with chicken instead & followed directions. My conclusion is either dont add the salt or skip the lemon pepper season. Lemon pepper already has salt in it. Going to try it with out lemon pepper season…
I didn’t have veal so I used chicken, the seasoning was great on the chicken. When I read some of the other reviews I was concerned about the bitter taste and all the lemon so I used less lemon juice, wine & capers then it called for. I could not believe how bitter this sauce was. I added 4 more tablespoons of butter and it still did not help (total of 6 tbs.). I thought to add heavy cream to see if that would help and it didn’t. I don’t know what isn’t working in this sauce but it is bitter and with all the acid I think it is a over whelming taste of capers & wine. It calls for white wine maybe if you use a sweet wine it may help…..I’m lost with this one.
I didn’t use the sauce on my chicken. In another pan I put a good amount of olive oil, 2 tablespoons of butter and 2 teaspoons of garlic over meadium high heat. I let the garlic simmer for a couple of minutes and put that over my chicken. It was good.