RECIPES Veal Piccata Email this recipe (Veal with lemon) This recipe is from the Aperitivo restaurant in New York. Servings: 4 • 8 thin slices veal (scaloppine), about 1 ½ pounds • Salt and freshly ground pepper to taste • 2 tablespoons flour • ¼ cup olive oil • 4 tablespoons butter • 1/3 cup dry white wine • ½ cup Veal broth or chicken broth • Juice of 1 lemon • 2 tablespoons chopped parsley Directions Pound the veal slices with a flat mallet. Sprinkle with salt and pepper and dredge all over in flour. Heat the oil in a large, heavy skillet and, when it is quite hot, add as many pieces of veal as the skillet will hold in one layer. Cook over high heat to brown on one side, about two minutes. Turn and brown on the other. As the veal is cooked, transfer it to a hot platter. Pour off the fat from the pan and return the pan to the stove. Add the butter and, when it is melted, return the slices to the pan. Add any liquid that may have accumulated on the platter. Add the wine, broth, lemon juice, and parsley. Cook , turning the pieces in the skillet so that they cook evenly, until the sauce has a nice consistency. Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety