Picata Recipe
Thin slices of veal sautéed. Lemon butter sauce on the side
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Ingredients
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Meat
Coating
Cooking
Lemon Butter Sauce
Method
Preparation
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness using a meat mallet. This ensures even cooking and tenderness.
Season and Coat
In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess.
Cooking
Sauté the Veal
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the veal cutlets and sauté until golden brown, about 3-4 minutes per side. Remove the cutlets from the skillet and set aside.
Make the Lemon Butter Sauce
In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the lemon juice, lemon zest, and capers. Cook for about 2 minutes, stirring frequently.
Serving
Plate and Garnish
Transfer the veal cutlets to a serving platter. Pour the remaining lemon butter sauce over the cutlets and sprinkle with chopped parsley for garnish.
Serve
Serve immediately, with extra lemon wedges on the side if desired.