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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 - .


Serving Size

    1.00 Lb
    Qty 1.00 Lb
  • All-Purpose Flour

    Qty ½ Cup
  • Olive Oil

    Qty 3 Tbsp.
  • Garlic. Lemon & Parsley Sauce, thawed

    0.75 Lb
    Qty ¾ Cup
  • Lemon Juice

    Qty 1 Tbsp.
  • Lemon, sliced

    Qty 1 Unit
  • Capers

    Qty 1 Tbsp.
  • Butter

    Qty 1 tsp.
  • Chopped Fresh Parsley

    Qty ¼ Cup
  • Coarse Sea Salt

    1 bottle
    Qty To taste
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste


  1. Pat veal cutlets dry with paper towel, season with salt and pepper and dredge in flour on both sides.
  2. 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.
  3. Sauté the lemon slices in the skillet, add ¾ cup Garlic, Lemon & Parsley sauce, lemon juice and capers. Finish with 1 tsp. of butter.
  4. Return veal cutlets to pan and heat through. Serve with chopped parsley.
    *USDA recommends cooking veal to an internal temperature of 145°F.

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