- 4 veal cutlets, pounded thin
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter, divided
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
- In a shallow dish, mix together the flour, salt, and pepper.
- Dredge the veal cutlets in the flour mixture, shaking off any excess.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Add the veal cutlets to the skillet and cook until they are golden brown on both sides, about 2-3 minutes per side.
- Remove the veal cutlets from the skillet and transfer them to a plate.
- Add the white wine to the skillet and scrape the bottom of the pan with a wooden spoon to loosen any browned bits.
- Add the chicken broth, lemon juice, and capers to the skillet and bring the mixture to a simmer.
- Cook the sauce for 2-3 minutes, until it has reduced slightly.
- Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter.
- Return the veal cutlets to the skillet and spoon the sauce over them.
- Sprinkle the chopped parsley over the top of the veal cutlets.
- Serve the Veal Piccata hot, with your favorite side dish, such as roasted vegetables or pasta.