Veal Piccata

1. 1
   prep · ~5 min

   Pound the veal cutlets thin.

   1.Place each veal cutlet between sheets of plastic wrap.

   2.Pound gently with meat mallet to an even 0.6 cm thickness.

   TIPEven thickness ensures uniform cooking — don't skip this step.
2. 2
   prep · ~2 min

   Season and dredge the cutlets.

   1.Season both sides of each cutlet with salt and black pepper.

   2.Spread all-purpose flour in a shallow dish.

   3.Dredge each cutlet lightly in flour, shaking off excess.
3. 3
   fry · ~6 min

   Sear the veal cutlets.

   1.Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.

   2.Once butter melts and foam subsides, add 2 cutlets.

   3.Sear 2 minutes per side until golden. Transfer to a plate.

   TIPDon't crowd the pan — cook in 2 batches for best browning.
4. 4
   saute · ~2 min

   Build the lemon-caper sauce.

   1.Reduce heat to medium and add minced garlic to the skillet.

   2.Sauté until fragrant, about 30 seconds.

   3.Pour in lemon juice and add capers, stirring to deglaze the pan.

   4.Simmer 1 minute, scraping up any browned bits.

   TIPThose browned bits from the veal are pure flavor — deglaze thoroughly.
5. 5
   simmer · ~1 min

   Finish the sauce with butter.

   1.Remove skillet from heat and swirl in remaining 2 tbsp butter until melted and emulsified into the sauce.

   TIPTake the skillet off the heat before adding butter to keep the sauce silky, not greasy.
6. 6
   assemble · ~1 min

   Return cutlets and coat in sauce.

   1.Return seared veal cutlets to the skillet.

   2.Spoon sauce over each piece and warm through for 30 seconds.
7. 7
   garnish · ~1 min

   Garnish with lemon slices and chopped parsley.

   1.Arrange cutlets on a warm serving platter.

   2.Pour remaining sauce over the top.

   3.Garnish with thin lemon slices and fresh chopped parsley.

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