Hotel Roanoke Veal Piccata

Oxmoor House
4 to 6 servings


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16 (1-ounce) veal cutlets
1 large cucumber, peeled and cut into 1/4-inch-thick slices
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 cup Chablis or other dry white wine
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon capers
1/2 cup butter or margarine, melted


Sprinkle cutlets and cucumber slices with salt and pepper. Dredge in flour. Sauté veal and cucumber in oil until browned on both sides; remove from skillet. Discard pan drippings.

Stir wine, parsley, lemon juice and capers into skillet; cook over low heat 1 to 2 minutes. Stir in butter; simmer 5 minutes. Place veal and cucumbers in skillet; bring to a boil. Remove from heat. Arrange cutlets and cucumber slices on a serving platter; spoon sauce over top.

Created date

February 2010