15-Minute Veal Piccata and Asparagus Recipe
You can easily substitute chicken or flank steak for the veal in this simple, one-pot piccata recipe.
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Cooking tools:
- Skillet
- Dish
- Plate
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Citrus press
Ingredients
- 1 1⁄2 pounds veal cutlets, about 8
- Salt
- freshly ground black pepper
- 1⁄2 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1⁄2 cup dry white wine
- 1 cup chicken stock
- 1 tablespoon freshly squeezed lemon juice
- 1 bunch of asparagus, cut into 1-inch pieces
- 2 tablespoons capers, drained
- Lemon slices, for garnish
- Fresh parsley, for garnish
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