Ingredients for Piccata Milanese
- Red Ripe Tomatoes
- Olive Oil
- Onion
- Garlic Cloves
- Fresh Thyme Leave
- Bay Leaf
- Beef Stock
- Salt
- Pepper
- Veal
- Parmesan Cheese
- Breadcrumbs
- Eggs
- Spaghetti
- Butter
- Basil Leaves
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How to Make Piccata Milanese
- Pound veal cutlets to 1/4-inch thickness between two sheets of plastic wrap.
- Season veal cutlets generously with salt and pepper.
- Dredge veal cutlets in flour, ensuring they are fully coated.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add veal cutlets to the skillet and cook for 2-3 minutes per side, until golden brown and cooked through.
- Remove veal cutlets from skillet and set aside.
- Add butter to the skillet and melt. Add garlic and cook for 30 seconds until fragrant.
- Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
- Stir in capers and parsley.
- Simmer sauce for 2-3 minutes, until slightly thickened.
- Return veal cutlets to the skillet and coat with the sauce.
- Serve immediately over pasta or with a side of mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
39g
Fat
107g
Carbs
28g
