OK, so I went a little overboard with the lemon in this recipe. I like my Picatta to be light and lemony. This is fast and it’s easy. It might make it hard to be happy with Veal Piccata off of a restaurant menu in the future.
For this recipe you will need:
- 1 1/2 to 2 Lbs. Veal Cutlets
- 1/2 Cup Flour
- 3-4 Tbsp. Victoria Taylor’s Herbes de Provence
- 2 Lemons
- 2 Tbsp. Capers
- 2 Tbsp. Olive Oil
- 2 Tbsp. Butter
- 1/4 Cup Dry White Wine
Start with the lemons. Collect the juice from 1 lemon and set aside.
Cut the ends of the Second lemon and cut in half lengthwise. Now remove the seeds and slice the lemon halves thinly (1/8 inch slices) and set aside.
Sprinkle each cutlet with approximately 1 teaspoon of Herbes de Provence seasoning. Combine the flour with the remaining Herbes de Provence in a shallow bowl. Dredge the cutlets in the flour and herb mixture.
Heat the olive oil and butter in a large sauté pan until hot, but not smoking. Sauté the cutlets until just cooked, about 2 – 3 minutes per side.
Place the cooked cutlets on a plate and cover with foil to keep warm.
Now add the lemon juice, white wine and capers to the sauté pan and cook for about 3 minutes on medium to high heat to reduce the sauce.
Return the cutlets to the pan along with the lemon slices and cook for 1 minute more.
Serve the cutlets with the sautéed lemon slices and caper sauce.