Veal Piccata

Ingredients

• 1 lb veal cutlets
• ½ cup all-purpose flour
• 1.5 medium lemon (juiced + zested)
• ⅓ cup capers, drained
• 3 tbsp butter
• 2 tbsp olive oil
• 1 to taste salt and pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Place each veal cutlet between plastic wrap and pound thin (1/4-inch) with a meat mallet.

2. 2

   Spread flour on a shallow plate. Season veal with salt and pepper, then dredge both sides in flour, tapping off excess.

3. 3

   Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers, about 90 seconds.

4. 4

   Working in batches if needed, sear veal 90 seconds per side without moving. Veal should be golden; don't overcrowd the pan.

5. 5

   Transfer seared veal to a plate. Reduce heat to medium.

6. 6

   Add lemon juice, capers, and lemon zest to the skillet. Swirl in butter until melted and sauce coats the back of a spoon, about 1 minute.

7. 7

   Return veal to the skillet and turn to coat in sauce. Cook 30 seconds per side.

8. 8

   Divide veal among plates, spoon sauce and capers over top, and sprinkle with fresh parsley. Serve immediately.

Tools you’ll need

• meat mallet
• plastic wrap
• shallow plate
• 12-inch skillet
• tongs or fish spatula
• spoon

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