Veal Piccata

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Veal Piccata

Next time you entertain a true gourmet, demonstrate your knowledge of good food by serving Veal Piccata. But make sure you pound the meat paper thin — that’s the secret of its delicate flavor and texture.

Yield: Serves 4.


  • 1-1/2 pounds veal cutlets
  • 1/2 cup lemon juice
  • 1 tablespoon flour
  • 4 tablespoons butter or margarine
  • 1 tablespoon chopped parsley
  • 1/8 teaspoon pepper


Pound the cutlets until slices are flat and paper thin. (Use your fist or a wooden mallet.) Dredge lightly with flour. Heat the butter or margarine in a frying pan until bubbling and saute each cutlet on both sides for about 3 minutes. Remove from the pan and keep warm.

Deglaze the pan with lemon juice, heat to boiling and pour over the cutlets. Sprinkle with chopped parsley and pepper.


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