Serves 4
Italians have a way with veal, and veal piccata is an elegant dish that you can make in a flash. The secret to making veal cutlets that melt in your mouth is to pound them very thin before cooking. This is one of our favorite main courses.
¼ cup all-purpose flour
Sea salt
Freshly ground black pepper
4 veal cutlets, pounded to ¼ inch thick
¼ cup olive oil
2 garlic cloves, minced
½ cup dry white wine
3 tablespoons fresh lemon juice
2 tablespoons salt-packed capers, soaked in water for 20 minutes, drained, and rinsed
2 tablespoons unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
Lemon slices, for garnish
Put the flour in a flat dish and season with salt and pepper. Dredge the veal cutlets in the flour and shake off the excess.
Heat the olive oil in a large skillet over medium heat. Sauté the veal cutlets until golden, about 2 minutes per side. Transfer to a plate.
Add the garlic to the pan and sauté for 1 minute. Add the wine, lemon juice, and capers and bring the mixture to a boil. Scrape up the brown bits at the bottom of the pan and stir. Lower the heat and add the butter and parsley, stirring until the butter has melted and combined with the sauce.
Return the veal cutlets to the pan and coat them with the sauce. Transfer them to a serving plate and top with the remaining sauce. Garnish with lemon slices.