Italian Veal Piccata

This Italian veal piccata is a classic recipe made with tender veal cutlets, dredged in flour then pan seared and finished with a buttery lemon sauce.

📝 Ingredients

• 9 ounces veal (I had 3 slices which were 12.5 / 32cm long and I cut each in half to make 6 pieces)
• 1/3-1/2 cup all purpose flour
• 4-5 tablespoons butter (divided)
• 1 medium lemon
• 2 tablespoons lemon juice
• 3 tablespoons warm water
• 1/2-1 tablespoon finely chopped parsley
• 1/4 teaspoon salt

👨‍🍳 Instructions

1. 1Place veal between 2 sheets of parchment paper and flatten ¼ inch thickness, using a meat mallet or rolling pin.
2. 2In a small bowl mix together the lemon juice and water, set aside.
3. 3Place the flour on a plate and dredge the veal in the flour, shake to remove any excess flour.
4. 4Melt 3-4 tablespoons of butter in a large pan, add the meat and brown on hight heat for 5 minutes turning often. Add the lemon juice mixture and cook 1-2 minutes until reduced.
5. 5Sprinkle with the chopped parsley, the salt and 1 tablespoon of butter in small pieces. Once the butter has melted serve drizzled with the lemon juice in the pan and more chopped parsley if desired. Enjoy!