Veal Piccata

Ingredients

• Veal cutlets (4 (about 6 oz each))
• All-purpose flour (1/2 cup (for dredging))
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (2 tablespoons)
• Unsalted butter (2 tablespoons, divided)
• Garlic (2 cloves, minced)
• White wine (1/2 cup (dry))
• Lemon juice (1/4 cup (freshly squeezed))
• Capers (2 tablespoons, rinsed and drained)
• Fresh parsley (2 tablespoons, chopped (for garnish))

Instructions

1. 1. Season the veal cutlets generously with salt and pepper. Dredge each cutlet in flour, shaking off the excess.
2. 2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until hot.
3. 3. Carefully add the veal cutlets to the skillet and cook for about 2 minutes on each side, or until golden brown. Remove the cutlets from the skillet and set aside on a warm plate.
4. 4. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
5. 5. Pour in the white wine and lemon juice, scraping up any bits stuck to the bottom of the skillet. Bring the mixture to a simmer and let it reduce by half, approximately 3 minutes.
6. 6. Return the veal cutlets to the skillet, along with the capers, and simmer for an additional 2 minutes, allowing the veal to heat through and absorb the flavors.
7. 7. Remove the skillet from heat and stir in the remaining tablespoon of butter until melted and the sauce is glossy.
8. 8. Plate the veal piccata and spoon the sauce generously over the top. Garnish with chopped parsley before serving.