Veal Piccata with White Wine recipe (Meat)


Yield: 4 servings

400 g sliced veal
1 cup dry white wine
100 g butter
some   parsley
some   flour
some   olive oil
some   salt and pepper

Posted by Margo on Feb 2, 2011


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.

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