Classic Veal Piccata
Sautéed veal scallops served with a buttery, lemon and white wine pan sauce with capers and fresh parsley.
1 pound thin veal scallops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
3/4 cup white wine
1 lemon, juiced
2 tablespoons capers
1 tablespoon butter
2 tablespoons chopped fresh flat-leaf (Italian) parsley
- Season veal scallops with salt and pepper.
- In a large nonstick skillet, heat oil over medium high heat. Add veal and cook until golden and cooked thoroughly, about 2 minutes per side. Remove veal from pan and place on a serving platter; cover to keep warm.
- Pour wine in pan and simmer for 3 minutes, scraping pan gently to loosen any browned bits. Add lemon juice and capers; simmer 2 more minutes until sauce is slightly thickened. Swirl in butter. Pour sauce over veal and garnish with parsley before serving.
Makes 4 servings.