Veal piccata is a classic staple of Italian food. Capers, parsley, lemon juice, and white wine form the foundations of the sauce for this recipe. Try this quick and easy version from Lugo Caffe, located in New York City.
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Veal Piccata recipe. Ready In: 1 hr Makes 6 servings 154 per serving Ingredients: veal scallops, butter, white wine, lemon juice, garlic clove, salt and black pepper, mushrooms, capers, scallions, spring or green onions
The Complete Step-by-Step Low Carb Cookbook, Oxmoor House 2010
You can substitute pork medallions or boneless chicken breasts for the veal cutlets, though you may have to cook them a little longer. Be sure to flatten or pound both pork and chicken to about 1/4-inch thickness. Pounding makes the meat more tender and helps it to cook quickly.
With a meat mallet or rolling pin, flatten the cutlets between two sheets of plastic wrap to a 1/4 -inch thickness. In a shallow dish, slightly beat the egg. In a second dish, combine the flour and oregano. Dip cutlets into egg; then lightly coat ...