Piccatine al Limone

Ingredients

• 4 veal cutlets (about 200g each) (4 veal cutlets (about 7 oz each)) 4 veal cutlets (about 200g each) (4 veal cutlets (about 7 oz each))
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1/4 cup (60ml) fresh lemon juice 1/4 cup (60ml) fresh lemon juice
• 1/4 cup (60ml) dry white wine 1/4 cup (60ml) dry white wine
• 2 tablespoons chopped fresh parsley, for garnish 2 tablespoons chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 9g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a shallow dish, combine the flour, salt, and pepper.
2. 2.
   Dredge the veal cutlets in the flour mixture, shaking off any excess.
3. 3.
   In a large skillet, heat the olive oil and butter over medium-high heat.
4. 4.
   Add the veal cutlets to the skillet and cook for 2-3 minutes on each side, or until golden brown.
5. 5.
   Remove the veal cutlets from the skillet and set aside.
6. 6.
   In the same skillet, add the lemon juice and white wine, scraping the bottom of the pan to release any browned bits.
7. 7.
   Cook the sauce for 2-3 minutes, or until slightly reduced.
8. 8.
   Return the veal cutlets to the skillet and cook for an additional 2-3 minutes, or until the sauce has thickened slightly.
9. 9.
   Remove from heat and garnish with chopped fresh parsley.
10. 10.
    Serve the Piccatine al Limone immediately with pasta or roasted vegetables.

Treat your ingredients with care...

• Veal cutlets — To ensure tender and juicy cutlets, it's important to pound them to an even thickness before cooking. This helps them cook evenly and prevents them from becoming tough.

Tips & Tricks

• For a lighter version, you can substitute chicken cutlets for veal cutlets.
• If you prefer a more pronounced lemon flavor, you can add some lemon zest to the sauce.
• Make sure to use fresh lemon juice for the best flavor.
• Serve the dish with a side of pasta tossed in olive oil and garlic for a complete meal.
• To make the dish more colorful, garnish with lemon slices and fresh herbs.

Serving advice

Serve the Piccatine al Limone hot, with the lemon sauce generously poured over the veal cutlets. Accompany it with a side of pasta or roasted vegetables to soak up the delicious sauce.

Presentation advice

Arrange the veal cutlets on a serving platter and drizzle the lemon sauce over them. Garnish with chopped fresh parsley and lemon slices for an elegant touch. Serve with the suggested side dishes and a glass of white wine for a complete Italian dining experience.