Recipe For Veal Piccata. In a large non-stick skillet and on medium heat heat olive oil and 2 tablespoons of butter until butter is melted. DIRECTIONS Heat skillet over medium heat add oil and 2 tble butter.
Remove the veal to a plate and keep warm wrap in foil. Pound the veal cutlets using the flat side of a meat tenderizer to 18-inch thickness. Place the veal in one tray and flour in the other.
Trim fat from veal.
Salt pepper and flour the veal on both sides shake off excess. In a large non-stick skillet and on medium heat heat olive oil and 2 tablespoons of butter until butter is melted. Add the lemon juice to the pan. Combine flour pepper and salt in a shallow dish.