Easy Veal Piccata Recipe: My Go-To Lemon Butter Delight - 55Recipes

Ingredients

• 1 1/2 pounds veal scallops (cutlets), about 1/4-inch thick (680g)
• 1/2 cup all-purpose flour, for dredging (60g)
• 1 teaspoon kosher salt (5g)
• 1/2 teaspoon freshly ground black pepper (2g)
• 3 tablespoons olive oil (45ml)
• 2 tablespoons unsalted butter (30g)
• 1/2 cup dry white wine (such as Pinot Grigio) (120ml)
• 1/4 cup freshly squeezed lemon juice (60ml)
• 1/4 cup chicken broth (60ml)
• 2 tablespoons capers, drained (30ml)
• 2 tablespoons unsalted butter, cold (30g)
• 2 tablespoons chopped fresh parsley, for garnish (30ml)