Recipe for Veal Picatta With Capers
Veal Dishes


    Serves 4


    1 pound veal cutlets
    salt and freshly ground pepper
    1 1/4 cup all-purpose flour
    2 tablespoons unsalted butter
    1 tablespoon olive oil
    1/2 cup chicken broth
    2 tablespoons rinsed and chopped capers
    1 tablespoon fresh lemon juice
    1 tablespoon chopped fresh flat-leaf parsley
    1 tablespoon butter


    Place the veal cutlets between two sheets of plastic wrap. With a meat pounder or to a 1/4-inch thickness.
    Sprinkle the meat with salt and pepper.

    Spread the flour on a plate. Dredge the cutlets in the flour and shake off the excess. Coat only enough cutlets that will fit in the pan at one time without crowding.

    Melt 2 tablespoons of the butter with the oil in a large skillet over medium heat. Add to the pan and brown the cutlets on both sides. Transfer them to a plate. Keep warm. Repeat with the remaining veal.

    When all of the cutlets are browned, pour the chicken broth into the pan. Cook over high heat, scraping the bottom of the pan, until the liquid is slightly thickened. Stir in the capers, lemon juice, and parsley. Remove from the heat and swirl in 1 tablespoon butter to finish the sauce.

    Pour the sauce over the veal and serve immediately.