Lucia's Italian Veal Piccata Recipe
4 oz. Veal pounded
¼ Olive Oil
½ cup Mushrooms
½ Fresh Lemon Juice
¼ cup Heavy Cream
Cooked Fettuccini Pasta
Pound veal and coat with flour
Add olive oil to sauté pan on medium-high
Add a pinch of salt and pepper to the oil
Pan shear veal on each side for 1 – 2 minutes until golden brown
When the veal is partially cooked, add mushrooms, capers and squeeze fresh lemon juice over the veal
Add heavy cream and let simmer until cream reduce and thickens.
Veal will continue cooking. Once the veal is cooked, serve on a bed of fettuccini and enjoy.
1720 Valley View Drive