Veal Piccata with Lemon Sauce

Veal Piccata with Lemon Sauce


Number of Servings: 2
  • 1/4 kg Veal slices.
  • 1/4 cup Flour.
  • 1 Lemon juice.
  • 2 Garlic cloves, minced.
  • 1 cup Chicken stock.
  • 1/4 cup White wine (nonalcoholic).
  • 2 tbs Butter.
  • 1 tbs Olive oil.
  • 1 tbs Parsley, chopped.
  • Salt & black pepper.


  1. On a plate, combine the flour, salt and black pepper and mix. Coat the veal in the flour and shake the veal to remove excess flour.
  2. Add the olive oil and 1 tbs butter on a heavy pan over high heat. Cook the veal for a minute on each side until golden brown. Then remove from pan.
  3. Use the same pan to make the sauce. Pour in the white wine and cook until reduced to half.
  4. Add the chicken broth, 1 tbs of butter, garlic, and parsley. Cook for 3 minutes.
  5. Add the veal back and cook for another minute on both sides.
  6. Serve on a plate immediately and pour the excess sauce and garnish with parsley.

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