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Veal or Turkey Piccata

vealpicata [1]


8 veal cutlets, pounded thin (can substitute turkey cutlets or even very thin chicken cutlets)
flour for dredging
salt and pepper
¼ cup olive oil
¼ cup margarine
1 tablespoon minced garlic
1 cup white wine
½ cup lemon juice
1 tablespoon capers with a little juice


Season flour with salt and pepper and dredge cutlets in flour. Heat olive oil and margarine over medium-high heat in a large frying pan. Sauté cutlets – about 2 minutes per side – and lower heat. Add garlic to pan then slowly pour in wine and lemon juice. Bring to a boil and reduce liquid by half. Add capers and serve. For a thicker sauce, stir in a little of the extra flour.