Veal Picatta

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Preparation time:
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Difficulty: Easy - for beginners
Serves: 6


3/4 c dry marsala wine
1/2 c chicken stock
3 lb thin sliced veal cutlets
salt and pepper
4 T butter
2 T olive oil
fresh parsley, chopped


Mix together flour, salt and pepper. Dredge veal cutlets in flour. Heat butter and olive oil over medium heat. Cook veal cutlets in a single layer, turning once, until just done through. Remove veal to platter. When all veal has been cooked, add wine, chicken stock, and fresh ground pepper to skillet. Stir until sauce thickens. Return veal to the skillet. Sprinkle with fresh parsley and serve immediately.


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