- Prep time
- Cook time
- 4 portions
Enjoy a taste of Italy with breaded, sautéed veal covered in a rich picatta sauce made with white wine, tomato, lemon and capers.
- 4 5-ounce portions of veal
- Salt and pepper to taste
- 1 teaspoon fresh thyme, minced
- ¼ cup flour
- 3 tablespoons olive oil
- ½ cup white wine
- 3 tablespoons whole butter
- 2 tablespoons capers, rinsed
- 1 tablespoon parsley, minced
- 1 tomato, seeded and diced
- 1 lemon
Use a meat mallet and pound the veal to about ⅜ inch.
If you purchase your veal from Nugget Markets, you can ask our meat department associates to pound out the meat for you!
Season the veal with salt, pepper and thyme. Dust with flour.
Heat oil in a sauté pan to medium heat. Sauté on each side for no more than 30 seconds, or until golden brown. Remove from the pan and place on a dinner plate or serving dish.
Return the sauté pan to the heat. Deglaze the pan with the wine and whisk to lift up the fond (sauce and food bits) in the bottom of the pan. Reduce the wine by half. Finish the sauce by whisking in the butter in three batches. Make sure not to let the sauce boil or it will break.
Add capers, parsley and tomato as a garnish in the sauce. Taste for seasoning then adjust with lemon, salt and pepper.