Rate this recipe

1 Star2 Stars3 Stars4 Stars (No Ratings Yet)

Veal Piccata

2 tbsp (30 mL) flour

Paprika and black pepper to taste

1 lb (454 g) Ontario veal scallopini

2 1/3 tsp (40 mL) olive oil

1/3 cup (80 mL) dry white wine

2 tbsp (30 mL) fresh lemon juice

1 small bay leaf

1 tsp (5 mL) butter

1 tsp (5 ml) capers, drained

Thin lemon slices

Garnish (optional) chopped parsley


Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4

If necessary, pound veal leg cutlets with meat mallet to 1/8” thick. Combine flour, paprika, and pepper in a shallow dish. Lightly coat veal with seasoned flour. Heat oil in 12” skillet over medium heat. Add cutlets, two at a time, and cook 2 minutes on each side or until done. Transfer to serving platter; keep warm. Add wine, lemon juice and bay leaf to skillet, scraping browned bit from bottom of pan. Bring to a boil. Reduce heat and simmer, stirring frequently, until slightly thickened, 1 to 2 minutes. Remove bay leaf; stir in butter and capers. Spoon over veal. Garnish with lemon slices.

Tip: Avoid frequent turning of the veal, this will tend to dry it out. Cook on one side until juices rise to the surface and then flip cooking each side only once.

Nut Crusted Veal Cutlets

Stuffed Ontario Veal Meatballs