Best Veal Cutlets With Lemon Beans Recipes

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VEAL PICCATA WITH LEMON AND CAPERS



Veal Piccata with Lemon and Capers image

Veal Piccata with Lemon and Capers is an easy and delicious dinner you can whip up in 15 minutes! Thin slices of veal are quickly sauteed in olive oil, butter, and capers and topped with lemon juice, which helps make dinner a snap!

Provided by 2 sisters recipes

Time 15m

Number Of Ingredients 10

1 pound (16-ounces) thinly sliced veal cutlets (about 7 to 8 slices of veal)
1/3 cup (44 grams) all-purpose unbleached flour
2 Tbsp. olive oil
3 Tbsp. butter - divided
1/2 cup ( 117.6 grams) white wine
1 Tbsp. capers
2 lemons- juiced
salt and pepper to taste
optional: 1/4 cup (58.8 grams) clear chicken broth
lemon slices, as a garnish

Steps:

  • Place the veal in one tray and flour in the other.
  • In a large non-stick skillet, and on medium heat, heat olive oil and 2 tablespoons of butter until butter is melted. Toss in a few capers into the butter and oil mixture.
  • Dredging Veal Cutlets: Begin by taking each piece of veal, one at a time, and placing it into the flour to coat both sides with flour. Shake off excess flour, and place it into the heated skillet with oil, butter, and capers.
  • Saute the veal until golden brown around the edges, about 1 to 2 minutes per side. These will cook up quickly, so you may want to lower the heat a little while you are sauteing them in order not to overcook them.
  • Then transfer the sauteed veal into a nearby dish. Cover them with a sheet of foil wrap to keep them warm.
  • Continue with the rest of the veal until all of them are sauteed and done.
  • NEXT, Deglaze the pan. Pour in the white wine and simmer on low heat while you stir the remaining bits on the bottom of the pan.
  • RETURN all the veal back into the skillet. Add in the lemon juice, and remaining butter and stir until it's heated through. Optional: pour in the chicken broth for more flavor and additional sauce. Toss in a few more capers on top. (And, here is where you can add more butter and lemon juice to your preference).
  • Cover with a lid and simmer on low heat for about 2 minutes. Turn off heat.
  • Transfer the veal to a serving platter and pour the remaining warm lemon-buttery sauce over the veal, and toss a few more capers over them.
  • Garnish with some lemon slices on the side and serve immediately.

Nutrition Facts : Calories 260 calories, Carbohydrate .1 grams carbohydrates, Fat 12.8 grams fat, Fiber 0 grams fiber, Protein 34.6 grams protein, ServingSize 4 ounces cookied veal, Sugar 0 grams sugar

THE ULTIMATE VEAL PICCATA



The Ultimate Veal Piccata image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 pound spaghetti, store-bought
2 tablespoons extra-virgin olive oil
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 eggs, beaten
4 (8-ounce) veal cutlets
1 cup dry white wine
1 lemon, juiced
2 tablespoons capers, washed and drained
1/2 stick unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Grated parmesan, for garnish

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl
  • Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..
  • Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.
  • Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.

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