Veal Picatta

Cooking & Recipes

Lightly seasoned veal cutlets cooked to perfection–and they make a spectacular presentation! –The Vermont Inn, Killington, Vermont


Serves 4


4 leg veal cutlets (4 ounces each)
1 egg
2 tablespoons milk
1-1/2 cups ground Ritz crackers
1/2 cup unseasoned bread crumbs
Dash each of black pepper, garlic salt, onion salt, seasoned
1/2 cup clarified butter
2 lemons (1 quartered, 1 cut into 8 slices)
White wine


Pound the cutlets until thin and cut each serving into 3 uniform slices. Beat together egg and milk. Mix together Ritz crackers, bread crumbs, spices, and Parmesan cheese. Dredge each individual slice of veal thoroughly in flour, shake off excess, dip in egg wash, and then dredge in bread crumb mixture. Heat butter in 1 or 2 large saute pans on medium heat and slowly saute veal until golden brown on each side. While veal is cooking, squeeze the lemon quarters over it (1 wedge for every 3 slices), then splash with white wine. When veal is almost done, arrange lemon slices on the outer edge of saute pan, so they will be warm but not overcooked. To serve, alternate veal (3 slices per person) and, lemon slices on each plate. Sprinkle with parsley and serve immediately.



Preparation Method

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