Veal Picatta from The Little Village Restaurant


Two 4 oz. veal medallions

1 tsp olive oil

1 tsp salt and pepper

1 cup four

1 tsp butter

1 tbs capers

½ lemon squeezed

1 tsp parsley

4 oz lemon butter sauce (recipe below)


1. Add olive oil to skillet and turn heat on medium high and allow it to get searing hot

2. Dust veal in salt and pepper then dredge in flour

3. Add butter to skillet and then place both veal medallions in skillet

4. Allow one side to cook for a couple minutes

5. Then flip the veal and add the capers, lemon squeeze, parsley and finish cooking each medallion until cooked throughout

6. Once veal is cooked, add lemon butter sauce and remove from heat

7. Serve, and enjoy!

Ingredients for Lemon Butter Sauce:

1 pound butter

1/8 cup lemon juice

1/2 cup heavy whipping cream

Directions for Lemon Butter Sauce:

1. Heat skillet to medium heat and add heavy whipping cream

2. Reduce the cream by cooking it for between four and five minutes until consistency is to your liking for a sauce

3. Add lemon juice and butter and stir in thoroughly, then remove from heat