RESTAURANT STYLE VEAL PICCATA

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It’s a simple unassuming dish that lets you enjoy the delicate flavors of the veal in this light lemon wine sauce.

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WHAT INGREDIENTS DO I NEED TO MAKE VEAL PICCATA?

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Cut the veal slices into medallions and pound them thin using a meat hammer.

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Dredge the pounded veal in flour seasoned with salt and pepper. Set aside until needed.

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Saute the mushrooms in olive oil over medium-high heat until they’re almost fully cooked.

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When the veal has been cooked on both sides, add a little white wine to the pan to deglaze the pan and stop the cooking process.

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Add the artichoke heart slices, lemon juice, chicken stock and seasonings to the pan. Coat a tablespoon of butter with the seasoned flour.

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Bring the veal piccata to a light boil, mixing the beurre manie into the sauce.

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Garnish the dish with lemon slices and finely chopped Italian parsley.

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Swipe up now to get the full recipe!

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