RECIPE:VEAL CUTLETS PICATTA
- Prep Time: 10 Minutes
- Cook time: Less than 30 mins
Serves 4
Ingredients
All-purpose flour½ cup
Olive oil3 tbsp
Garlic3 cloves
Chicken Stock1/2 cup
White Wine1/4 cup
Lemon juice1 tbsp
Lemon, sliced1
Capers1 tbsp
Butter1 tbsp
Chopped fresh parsley2 tbsp
Sea saltto taste
Freshly ground black peppercornsto taste
Cooking directions
Pat veal cutlets dry with paper towel, season with salt and pepper and dredge in flour on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add cutlets in batches cooking 2-3 minutes per side. Remove cutlets from skillet and place on a platter.
Sauté the lemon slices and garlic in the skillet
Add white wine and deglaze pan, add chicken broth, lemon juice and capers to the pan and scrape off the brown bits.
Bring to a boil then lower to a simmer for about 3 minute or until reduced by a third.
Add butter and chopped parsley, season to taste.
Return veal cutlets to pan and heat through.