Veal Piccata
Italian classic of veal cutlets in a sauce made with white wine, lemon and butter.

Recipe by Paul Mayville

Ingredients

• 2 pounds veal scaloppini
• 1/2 cup flour
• 1 teaspoon italian seasoning
• salt and pepper, to taste
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup white wine
• 2 tablespoons lemon juice
• 1 cup veal stock (or 1/2 cup chicken stock and 1/2 cup beef stock)
• 1 tablespoon capers, drained
• 4 tablespoons cold butter

Directions

Place veal between sheets of plastic wrap and pound thinly with a mallet or bottom of sauce pan.

In a shallow dish, combine flour and seasonings. Dredge veal in flour mixture, and set aside. In a large pan over medium heat, melt butter and add olive oil. Saute veal until lightly browned on both sides; set aside and keep warm.

Deglaze pan with wine and lemon juice. Add stock and reduce sauce to one-half. Whisk in butter, 1 tablespoon at a time, until all butter has been added. Stir in capers.

Plate veal topped with sauce.

Serves 4