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Veal Piccata

Saveur Magazine
  • 35 minutes
  • Serves 6

INGREDIENTS

12

2- to 3-ounce veal top round cutlets

2 tbsp

Flat-leaf parsley, leaves

1

Lemon

1 1/4 cups

Chicken stock or canned chicken broth, homemade

1/4 cup

Capers

1 tbsp

Lemon juice, fresh

1/2 cup

All-purpose flour

1

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil

4 tbsp

Butter, unsalted

1/2 cup

White wine, dry