• 1 pound veal scallops, pounded thin
  • All-purpose flour
  • Salt
  • Pepper
  • 3 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 1/2 cup dry white wine or sherry
  • 1/2 cup chicken broth
  • 3 tablespoons capers
  • 1 small lemon, peeled, white removed and thinly sliced
  • 2 tablespoons butter
  • 4 tablespoons chopped fresh parsley
  • Additional parsley and lemon slices for garnish (optional)


Season cutlets with salt and pepper; dredge in flour.
Heat oil in a large skillet over medium-high heat and lightly brown both sides of cutlets, about 2 to 3 minutes. Remove from pan and keep warm.
Add the garlic to skillet and saute for a few seconds. Add wine or sherry and bring to boil. Reduce liquid to 1/3-cup.
Stir in capers and lemon slices. Return to a boil.Swirl in the butter and parsley. Dip the veal slices into the sauce, place on a serving platter and top with remaining sauce. Garnish with additional parsley and lemon slices, if desired.

Makes 4 servings.

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Submitted 6/13/05.
Source: chef2chef
Submitted By: Lee.M Kaye
Lemon Veal Piccata