La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/7143/Veal_Cutlet_Piccata
Veal Cutlet Piccata
Yield: Makes 4 servings
Preparation Time: and Cooking Time: 35 min
Ingredients
| 1 |
pound |
veal leg cutlets, cut 1/8 to 1/4- inch thick
|
|
|
| 1/4 |
cup |
all purpose flour
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/8 |
teaspoon |
sweet paprika
|
|
|
| 1/8 |
teaspoon |
ground white pepper
|
|
|
| 1 |
Tablespoon |
unsalted butter, divided
|
|
|
|
|
|
Sauce: |
| 2/3 |
cup |
dry white wine
|
|
|
| 1 |
Tablespoon |
fresh lemon juice
|
|
|
| 1 |
Tablespoon |
unsalted butter, room temperature
|
|
|
| 2 |
teaspoons |
capers
|
|
|
|
|
Salt
|
|
|
Directions:
Pound veal cutlets to 1/8-inch thickness, if necessary.
Combine flour, 1/2 teaspoon salt, paprika and white pepper in shallow dish. Lightly coat cutlets with seasoned flour.
Heat 1/2 tablespoon butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with 1/2 tablespoon butter and remaining cutlets.
Add wine and lemon juice to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and liquid is reduced by half. Remove from heat. Stir in 1 tablespoon room temperature butter and capers. Season with salt, as desired.
Spoon sauce over cutlets. Serve immediately.
Recipes and Images provided by The Beef Checkoff
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/7143/Veal_Cutlet_Piccata