Veal Picatta

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Veal Picatta

Lightly seasoned veal cutlets cooked to perfection–and they make a spectacular presentation! –The Vermont Inn, Killington, Vermont

Yield: Serves 4


  • 4 leg veal cutlets (4 ounces each)
  • 1 egg
  • 2 tablespoons milk
  • 1-1/2 cups ground Ritz crackers
  • 1/2 cup unseasoned bread crumbs
  • Dash each of black pepper, garlic salt, onion salt, seasoned, salt, chives, oregano, chopped parsley, grated Parmesan cheese
  • Flour
  • 1/2 cup clarified butter
  • 2 lemons (1 quartered, 1 cut into 8 slices)
  • White wine
  • Parsley


Pound the cutlets until thin and cut each serving into 3 uniform slices. Beat together egg and milk. Mix together Ritz crackers, bread crumbs, spices, and Parmesan cheese. Dredge each individual slice of veal thoroughly in flour, shake off excess, dip in egg wash, and then dredge in bread crumb mixture. Heat butter in 1 or 2 large sauté pans on medium heat and slowly sauté veal until golden brown on each side. While veal is cooking, squeeze the lemon quarters over it (1 wedge for every 3 slices), then splash with white wine. When veal is almost done, arrange lemon slices on the outer edge of sauté pan, so they will be warm but not overcooked. To serve, alternate veal (3 slices per person) and, lemon slices on each plate. Sprinkle with parsley and serve immediately.

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