Piccatina al Limone
How to make "Piccata" Piccatina al Limone. Our traditional Italian veal recipe features a butter sage sauce with lemon and white wine.
Servings: 4
Calories: 330kcal
Equipment
- Large Nonstick Skillet
- spatula
- measuring cups
- measuring spoons
Ingredients
- 400 g Veal Escalopes thinly sliced
- All Purpose Flour for dusting
- 1/3 cup Butter
- 6 Sage Leaves
- 1 Lemon zest and juice
- 1/3 cup Dry White Wine
- Kosher Salt and Black Pepper
Instructions
- Dust the veal in four, shaking off any excess.
- Melt the butter in a large nonstick skillet and add the sage leaves. Add the veal slices and fry over medium heat for 3 minutes on each side.
- Pour in the lemon juice and white wine, gently shaking the pan, allowing the sauce to evaporate until it has reduced in half and has a creamy consistency.
- Remove from the heat, season with salt and pepper to taste and serve sprinkled with lemon zest.
Nutrition
Calories: 330kcal | Carbohydrates: 2.2g | Protein: 24.7g | Fat: 23g | Saturated Fat: 12.8g | Cholesterol: 144mg | Sodium: 194mg | Potassium: 386mg | Fiber: 0.6g | Sugar: 0.5g | Calcium: 19mg | Iron: 6mg
