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Veal Piccata

December 9, 2011

Veal is one of my first choices for a special meal.  However I would probably eat it more often if it was a little less pricey.  Growing up we were only graced with a few veal roasts due to the cost for a large family but there are numerous other ways to enjoy veal that will not be a fortune.  In Italy I probably chose a veal dinner nine times out of ten, they just know how to do it “right”.  This classic “piccata” is always a winner with the fresh lemons and parsley from the garden that bursts with flavor.  A few steps but all of them fast and simple.  Served here with some spaghetti that can cook while doing the veal and “dinner is served”.

Veal Piccata


  • 1 lb. Veal Scallops (8)
  • 1/2 C. Flour (or Wondra for a lighter taste)
  • 2 T. Olive Oil
  • 2 T. Unsalted Butter
  • 1/4 C. Dry White Wine
  • 1 t. Garlic (minced)
  • 1/2 C. Chick Broth
  • 2 T. Fresh Lemon Juice
  • 2 Lemons (sliced)
  • 1 T. Capers (drained)
  • Fresh Parsley
  • Salt and Freshly Ground Pepper



  1.  Place veal between wax paper or a plastic bag and pound until very thin
  2. Season the veal with salt and pepper
  3. Dust with flour
  4. Heat vegetable oil over medium high heat and add the veal
  5. Cook for about 2-3 minutes on one side
  6. Turn the veal  and saute the other side 1-2 minutes with the pan covered
  7. Transfer veal to a warm plate, pour off the fat from the pan
  8. Deglaze the pan with wine and add the minced garlic
  9. Cook until garlic is slightly brown and liquid is nearly gone (about 2 minutes)
  10. Add the broth, lemon juice and capers
  11. Return the veal to pan and cook on each side 1 minute
  12. Transfer veal to a warm plate
  13. Finish the sauce with the butter and lemon slices and pour over the veal
  14. Garnish with fresh parsley and serve

(Serves 4)

Recipe adapted from “Cuisine at Home” magazine

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