' Al Lago Wines - Veal Piccata

Veal Piccata

Recipe by Simone Lagomarsino


This is a classic veal preparation from the north of Italy, which is one of our family's favorites.

At a Glance

Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 6-8 Servings


No special culinary equipment is needed for this wonderful recipe.



1-½ lbs. of Veal, cut thinly for Scaloppini

cup and 1 tablespoon of Flour

¼ teaspoon of Italian Seasoning

1-½ teaspoon of McCormick Montreal Steak Seasoning

1 tablespoon of Extra-Virgin Olive Oil

2-½ tablespoon of Butter

1 tablespoon of Capers

¼ cup of Lemon Juice

1 Lemon, sliced



Place the 1/3 cup of flour on a plate, and add the Italian Seasoning as well as McCormick Montreal Steak Seasoning. Lightly coat each piece of the veal on both sides with the flour mixture.

In a large, non-stick, saute pan, add one tablespoon each of the butter and the extra-virgin olive oil, and heat over a medium heat. Cook the veal in the saute pan for 1-2 minutes on each side to allow it to cook all the way through. Place each piece of the veal slices on a serving dish as it is cooked.

At the end, put the final 1.5 tablespoons of butter into the pan over a low heat. Once the butter has melted, add 1 tbsp. of flour using a whisk. Continue whisking and once the mixture has thickened, slowly add the lemon juice as well as capers, and continue to whisk. Let the sauce thicken again, and then immediately spoon over the veal slices. Add the lemon slices around the veal for garnish and serve.


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