Veal piccata with parsley recipes

Season the veal with salt and lemon pepper and then dredge in flour. Pat off excess flour. In a large frying pan, heat olive oil over medium-high heat. Saute veal cutlets for 2 minutes per side and remove to plate. Return veal cutlets to pan and coat with sauce. Garnish with lemon slices and parsley sprigs.

Veal Scallopini Piccata. ... Tender veal scaloppini (top round “cutlet” steaks, which have been pounded thin, dredged in flour, then pan-fried) get a boost of brightness from a simple white-wine and lemon-juice sauce. Briny capers and a generous handful of Italian parsley leaves lend tang, color, and texture.

As mentioned earlier, the sauce for Chicken Scallopini is essentially a Piccata sauce which is lemony, bright, and completely full of flavor.