Veal Piccata with White Wine recipe (Meat)
Lightly coat the veal on both sides. Heat a large non-stick frying pan over medium-high heat, then add the butter and a little olive oil. Once the butter has melted place the veal into the pan, raise the heat to high, season with salt and black pepper and cook 1 minute per side. After that turn over the veal, remove excess butter, pour in the white wine and let it evaporate. Sprinkle with a handful of chopped parsley, transfer your piccata to a serving platter, garnish with chopped parsley, drizzle with oil.
Click a thumbnail to enlarge:
Add a comment
You must be logged in to add comments. Please log in or register.