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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Veal Piccata Recipe

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This recipe for Veal Piccata is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 (1-oz.) veal cutlets
1 large cucumber, peeled and sliced 1/4-inch thick
1 1/2 tsp. salt
3/4 tsp. pepper
1/2 C. flour
2 Tbsp. vegetable oil
1 C. dry white wine
1/4 C. chopped flat leaf parsley

2 Tbsp. lemon juice
1 Tbsp. capers
1/2 C. butter, melted
Directions:
Directions:
Sprinkle cutlets and cucumber with salt and pepper. Dredge in flour. Sauté veal and cucumber in oil until browned on both sides; remove from skillet. Discard pan drippings. Stir wine, parsley, lemon juice and capers into skillet; cook over low heat 1 to 2 minutes. Stir in butter; simmer 5 minutes. Place veal and cucumbers in skillet, bring to a boil. Remove from heat. Arrange cutlets and cucumber slices on a serving platter; spoon sauce over top. Serves 4-6.
Personal Notes:
Personal Notes:
This recipe is from the Hotel Roanoke.

 

 

 

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