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Pauls’ Veal Piccata"


1 1/4 lbs veal for scaloppine, pounded thin, in 8 pieces
Salt and fresh ground pepper
1/2 cup flour
3 tablespoons extra virgin olive oil
3 tablespoons soft unsalted butter
1 cup dry white wine
1/2 cup chicken broth
Juice of 1/2 lemon
1 tablespoon coarsely chopped flat-leaf parsley leaves


Dry the veal well, season it with salt and pepper, and dip in
flour, shaking off excess.

Heat the oil in a large saute pan. Saute the veal about 1 minute
on each side, until lightly browned. Transfer to a warm platter.
You may have to cook the veal in batches.

Add 1 tablespoon of the butter and the wine to the pan.

Lower the heat and add chicken broth, salt and pepper to taste, and
the lemon juice.

Cook briefly over high heat, then lower the heat and add remaining
butter, bit by bit, whisking to combine.

Return the veal to the pan and briefly baste with sauce.

Transfer the veal to a platter, spoon the sauce over it, sprinkle
with parsley and serve.

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Nutritional Information
Per Serving

no nutrition information available

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