Veal Piccata

Method

1. 1

   Cook the pasta according to the package.

2. 2

   Pound each of the veal cutlets down to about 1/8 of an inch thick using a kitchen/meat mallet. Pat the veal cutlets dry with a paper towel to help them brown.

3. 3

   Season each side of the veal with a sprinkle of salt and pepper.

4. 4

   In a shallow bowl mix together the flour, oregano, salt and pepper. Dredge each veal cutlet in the flour and shake off the excess flour.

5. 5

   In a large skillet over medium high heat, melt the 2 Tablespoons of butter with 3 Tablespoons olive oil.

6. 6

   When butter has melted and starts to sizzle add 4 pieces of the veal and cook for 4 minutes on one side. Flip the veal and cook on the other side for 4 minutes or until the veal reaches an internal temperature of 150-160 degrees F. Remove the veal and set aside on a plate covered with foil.

7. 7

   In the same skillet heat 2 more Tablespoons butter and 3 Tablespoons olive oil. When the butter is melted add the remaining 4 pieces of veal and cook on one side for 4 minutes, then flip and cook another 4 minutes or until the veal reaches an internal temperature of 150-160 degrees F. Remove the veal and set aside with the other veal covered.

8. 8

   In the same skillet add the garlic, the lemon juice, chicken stock and capers. Bring the mixture to a boil, stirring and scraping up the bits from cooking the veal. Using the sauce in the pan add 1 Tablespoon butter and whisk until the butter melts. Add the parsley and stir.

9. 9

   Place two pieces of veal on top of your pasta and then drizzle the sauce on top of the veal. Garnish with extra parsley and Parmesan cheese.