I am not sure why people think piccata is a difficult dish to make. It is really quite simple...not to mention really quick. If veal isn't your thing, you can use thin-sliced chicken cutlets or even shrimp or calamari.
Veal Piccata
2 lbs thin-sliced veal cutlets
1 cup flour
1 cup olive oil
6 tablespoons unsalted butter
2 lemons, juiced
1 cup white wine
2 cloves garlic, pushed thru a press
Salt and ground white pepper
Fresh chopped parsley
Dredge veal cutlets on both sides in flour tapping off any excess.
Place the olive oil in a large skillet over medium heat. Add 3 tablespoons of the butter to the oil and heat until melted. Turn the heat up to high and add the veal cutlets a couple at a time. Try not to crowd the skillet. Cook the veal cutlets for about a minute on each side or until the edges are golden brown. Place cooked veal onto a plate and keep warm. (I usually put them in a 200 degree oven)
After all of the veal cutlets are cooked, lower the heat to medium and add the garlic, cooking for about 2 minutes. Add the lemon juice, white wine and remaining 2 tablespoons of butter to the same skillet. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Continue cooking for about 8 minutes to allow the sauce to reduce slightly and thicken up a bit. Stir in about 2 tablespoons of chopped parsley. Remove sauce from heat.
Place the veal cutlets onto a serving platter. Season with salt and ground white pepper. Pour sauce over the veal cutlets and serve.
