Veal Piccata
Author: 
 
Recipe Name: Veal Piccata Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Ingredients
  • 1 pound veal cutlets
  • 1 teaspoon garlic salt
  • ½ teaspoon black pepper
  • ½ cup all-purpose flour
  • 3 tablespoons vegetable or canola oil
  • 2 tablespoons unsalted butter
  • 3 tablespoons lemon juice
  • 2 garlic cloves, peeled and minced
  • 3 tablespoons dry white wine
  • Chopped fresh parsley for garnish
Instructions
  1. Cover a cutting board with waxed paper and place the veal in a single layer in a large heavy-duty zip-top freezer bag. Pound with a meat mallet so that each piece is slightly more than ¼ inch thick. Pat dry with paper towels and sprinkle evenly with the salt and pepper.
  2. Place the flour in a shallow container and dredge each piece of veal, shaking off the excess. Meanwhile, place the oil and butter in a large skillet over medium-high heat.
  3. When hot, add half of the veal cutlets to the skillet and cook 2–3 minutes on each side, flipping only once. When evenly browned, drain on paper towels and cover loosely with aluminum foil. Repeat with the remaining cutlets, placing in a warm oven (250 degrees) on a wire rack in a baking sheet, if necessary.
  4. Drain the pan drippings and return the skillet to the stove, decreasing the heat to medium. Deglaze the pan with the lemon juice, garlic and wine by cooking for 2 minutes longer. Scrape any bits that have clung to the pan with a wooden spoon as you cook.
  5. When ready to serve, spoon the sauce over the warm cutlets and garnish with chopped parsley. Serve warm.
  6. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/making-the-cutlet/