Veal Picatta

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4 veal cutlets (about ¾ pound)
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1½ tablespoons peanut or vegetable oil
3 tablespoons vermouth or dry white wine
2 tablespoons butter or margarine
2 tablespoons lemon juice
2 teaspoons grated lemon rind
Garnishes: lemon slices, parsley


  • Place cutlets between twosheets of heavy-duty plastic wrap; flatten to 1/8" thickness using a meat mallet or rolling pin.
  • Combine flour, salt and pepper; dredge cutlets in flour mixture. Cook in oil in a skillet over medium heat 1 minute on each side. Remove from skillet; keep warm.
  • Add vermouth to skillet; cook until thoroughly heated. Add butter and lemon juice; heat just until butter melts. Pour over cutlets, and sprinkle with lemon rinds. Garnish, if desired.


2 servings



1992 Southern Living