This beloved Italian classic has devotees far beyond Italy's borders, and there are no questions as to why. The spritely lemon zestiness running through the entire dish makes the veal piccata both timeless and continuously surprising.
½ Cup All-Purpose Flour
3 Tbsp. Olive Oil
1 Tbsp. Lemon Juice
1 Lemon, sliced
1 Tbsp. Capers
1 tsp. Butter
¼ Cup Chopped Fresh Parsley
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 Gralic, 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.
