Veal Scallopini Piccata
I love the elegance of this quick-skillet Italian classic. The cooked lemon slices in this Veal Scallopini Piccata give the dish a tart and delicious finish.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
6 servings
Ingredients
cutlets
- 2 poundsveal cutlets (about 12)
- Kosher salt and freshly ground pepper
- 1/2 cupflour
- 2 tablespoonsunsalted butter
- 2 tablespoonsextra-virgin olive oil
sauce
- 1/3 cupdry white wine
- 1 1/4 cupschicken stock
- 1 lemon (thinly slices)
- 2 tablespoonsunsalted butter
- 1/4 cuplemon juice
- 1/4 cupcapers (drained)
- 1/4 cupchopped Italian parsley
- Kosher salt and freshly ground black pepper
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Place the cutlets, one by one, in a ziplock bag and pound evenly to 1/4-inch thick. Season the cutlets with salt and pepper and dredge in the flour, shaking off the excess flour.
- 2
Melt the butter in the olive oil in a large skillet over medium-high heat. Working in batches, add the cutlets to the pan. Cook, turning once, until golden brown on each side; about a total cooking time of . Remove the cutlets to a serving platter; keep the platter warm in an oven set to 200º F.
- 3
- 4
Add the wine into the skillet and deglaze the panóCook the wine down by half, 2 to . Add the chicken stock and lemon slices. Bring to a boil; cook until reduced by half, about .
- 5
Add the butter, lemon juice, capers, and Italian parsley. Season with salt and pepper and serve.