Veal Piccata—Another Winner.

Name: Veal Piccata—Another Winner.
Yield: serves 2
Ingredients: Four 3-ounce veal cutlets; 1/4 cup stone-ground whole-wheat flour; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons olive oil; 3 tablespoons dry white wine; 2 tablespoons butter; 2 tablespoons fresh lemon juice; 2 teaspoons grated lemon zest (peel); 2 sprigs fresh parsley

January 24, 2012

Cooks' Note

Thin veal cutlets are sometimes labeled veal “scaloppine.” For quick-cooking veal dishes such as this, the cutlets should be pounded to a thickness of less than 1⁄8 inch. Put them between sheets of wax paper or plastic wrap. If you don’t have a meat tenderizer or mallet, you can use the side of a cleaver or the bottom of a flat skillet.

Recipe notes

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