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Piccata Milanese

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A classic Italian dish made with breaded veal cutlets, served with a lemon and caper sauce.

Ingredients

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  • 4 veal cutlets
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup breadcrumbs
  • 1/4 cup olive oil
  • 1/4 cup unsalted butter
  • 1/4 cup capers
  • 1/2 cup fresh lemon juice
  • 2 tablespoons fresh parsley

Instructions

  1. Tenderize veal cutlets with a meat mallet until they are about 1/2 inch thick.
  2. Season flour with salt and pepper, and place in a shallow dish.
  3. Beat the eggs in another shallow dish.
  4. Place breadcrumbs in a third shallow dish.
  5. Dredge each cutlet in flour, dip in eggs, then coat with breadcrumbs.
  6. Heat olive oil and butter in a skillet over medium heat.
  7. Fry cutlets for about 3-4 minutes on each side until golden brown.
  8. Remove cutlets and keep warm.
  9. Add capers and lemon juice to the skillet, scraping up any brown bits.
  10. Pour sauce over cutlets and garnish with fresh parsley.

Notes

  • For a crispier crust, let the breaded cutlets rest for 10 minutes before frying.
  • Serve with a simple green salad or pasta.

Nutrition

Find it online: https://michaelskueche.de/piccata-milanese/