Veal Piccata

with Dorot Gardens Garlic Cubes, Parsley Cubes

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

● 4 veal cutlets (about 1⁄4 inch thick)
● Salt and pepper, to taste
● 1⁄2 cup all-purpose flour (for dredging)
● 2 tbsp olive oil
● 3 tbsp unsalted butter, divided
● 3 cubes of Dorot Gardens Frozen Garlic
● 1⁄2 cup dry white wine
● 1⁄2 cup chicken broth
● 1⁄4 cup fresh lemon juice (about 1 lemon)
● 2 tbsp capers, drained
● 5 cubes of Dorot Gardens Frozen Parsley
● Lemon slices, for garnish

Instructions:

1. Dredge the Cutlets:
Season the veal cutlets with salt and pepper, then lightly dredge them in flour,
shaking off excess.
2. Sear the Cutlets:
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high
heat. Sear the veal for about 2 minutes per side, until golden brown. Remove
and set aside.

3. Make the Sauce:
In the same pan, add 1 tablespoon of butter and sauté the Dorot Gardens
garlic for about 30 seconds until fragrant. Pour in the white wine, scraping up
any brown bits. Let it reduce for 2 minutes.
Whisk in chicken broth slowly to emulsify, then add the lemon juice and
capers. Simmer for another 2–3 minutes.

4. Add the Veal and Finish:
Return the veal to the skillet, spooning the sauce over the cutlets. Let simmer
for 1–2 minutes. Stir in the remaining butter and Dorot Gardens Parsley.
4. Serve:
Plate the veal and spoon extra sauce on top. Garnish with lemon slices. Enjoy
with pasta or a side of sautéed green beans.