Veal piccata

So tender and with just the right dash of citrus!

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Recipe for about one kg of veal cutlets.

1- Dredge the cutlets in a mix of flour, salt and pepper.
2- In a pan, put some olive oil and about two tablespoons of butter. When the butter has melted, place the cutlets. Cook them few at a times, turning them only once. Set aside on a plate.
3- Add two more tablespoons of butter in the pan, and place a handful of fresh parsley chopped, one lemon sliced, the juice of another lemon, and about a tablespoon of very small cappers. Mix and let it simmer for about 10 minutes.

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4- In the last step, you can add half a cup of white wine. Let it simmer a little longer until the wine has all but evaporated.
5- To serve, place some cutlets on a plate and top with the lemon and capers sauce.

I served it for lunch with pasta cooked in a turmeric broth, topped with freshly grated parmigiano and a simple green salad on the side.

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2 thoughts on “Veal piccata

    1. Hello! It was rather good actually, and the meat was very tender. There is a nice butcher on the street leading to the main market here in el centro. I tried several, and this is the nicest store I found. It is the last one on the left as you leave the market behind. In Spanish, it is called “ternera” and you have to ask for the “fajita” cuts to get it for Veal Piccata. Besos!

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