Recipe:Veal Cutlets Picatta
- Prep Time: 10 minutes
- Cook Time: 10 minutes
This beloved Italian classic has devotees far beyond Italy's borders, and there are no questions as to why. The spiritedly lemon zestiness running through the entire dish makes the veal picatta both timeless and continuously surprising. Serves 4 - .
VEAL CUTLETS (SCALLOPINI), thawed1.00 LbQty 1.00 Lb$11.98
All-Purpose FlourQty ½ Cup
Olive OilQty 3 Tbsp.
Garlic. Lemon & Parsley Sauce, thawed0.75 LbQty ¾ Cup$4.48
Lemon JuiceQty 1 Tbsp.
Lemon, slicedQty 1 Unit
CapersQty 1 Tbsp.
ButterQty 1 tsp.
Chopped Fresh ParsleyQty ¼ Cup
Coarse Sea Salt1 bottleQty To taste$5.38
Freshly Ground Black Peppercorns1 bottleQty To taste$5.78
- Pat veal cutlets dry with paper towel, season with salt and pepper and dredge in flour on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add cutlets in batches cooking 2-3 minutes per side.* Remove cutlets from skillet and place on a platter.
- Sauté the lemon slices in the skillet, add ¾ cup Garlic, Lemon & Parsley sauce, lemon juice and capers. Finish with 1 tsp. of butter.
- Return veal cutlets to pan and heat through. Serve with chopped parsley.
*USDA recommends cooking veal to an internal temperature of 145°F.