Veal Piccata with LA Flair from the LA Culinary Institute


4-4 oz. veal cutlets
4 oz. flour to dredge the cutlets
2 oz. butter for sauteeing the cutlets
1lb. of angel hair pasta (cooked weight)
5 oz. butter for sauce
4 oz. Tasso (cut in very small pieces)
1 large shallot diced fine
2 tbsp. small capers with juice
8 oz. jumbo lump crabmeat
2 oz. lemon juice
Salt and pepper to taste


  • In a saute pan put the butter to melt under high heat.
  • Salt, pepper and dredge the cutlets, cook quickly and reserve.  Discard the burned butter, (do not rinse the pan).
  • Reduce the heat to moderate and melt the butter.
  • Add the Tasso, shallot, capers and lump crabmeat.  Saute for two minutes and add lemon juice salt and pepper to taste.
  • On a large plate place the hot pasta in the middle.
  • Place the veal cutlet 1/3 over the paste, and top the cutlet with the mixture.
  • Serve with vegetables of your choice.