Veal Piccata (Scallopini with Lemon Sauce)
Veal piccata is a simple Italian recipe that is a perfect main dish for a special occasion or elegant entertaining. However, you can substitute chicken or pork for a quick and easy weeknight meal that is more economical and equally delicious.
- 1 pound veal scallopini (see notes below)
- All-purpose flour seasoned with salt and pepper for dredging
- 2 tablespoons olive oil
- 3 tablespoons butter, preferably unsalted, divided
- 1 tablespoon minced fresh garlic
- 1/2 cup dry white wine
- 1/3 cup fresh lemon juice (2 to 3 lemons)
- Chopped fresh parsley
Dip the veal in the flour to coat; shake off excess. Heat the oil and 1 tablespoon of butter in a large skillet over high heat. Add the veal, in batches if necessary, and sauté until lightly browned, about 2 minutes per side. Remove the veal and reduce the heat to medium-high. Melt an additional tablespoon of butter in the pan. Add the garlic and sauté until softened, about 1 minute. Add the wine and reduce for about 1 minute. Add the lemon juice and cook another 2 minutes. Return the veal to the pan and simmer just until hot, about 2 minutes. Place the meat on individual serving dishes. Stir the remaining tablespoon of butter and the parsley into the sauce just until the butter has melted. Spoon some of the sauce over each piece of veal and serve immediately.
Notes: Veal cutlets can be used in place of scallopini. Pound them out until they are very thin. Do the same if using chicken or pork.