Limoncello Ristorante joined CBS12 News in-studio to share a summer recipe to cook from the comfort of your kitchen.
Limoncello Ristorante’s Veal Piccata (For 4):
1/2 cup flour for dredging
1 teaspoon salt
1/2 teaspoon pepper
1 lb. Veal Scallopine (Pounded Thin)
1 tablespoon vegetable oil
5 tablespoons butter
1 cup dry white wine (Pinot Grigio)
2 tablespoons drained capers
1.Combine salt and pepper with flour and mix thoroughly
2.Lightly dredge the veal in the flour and shake off any excess
3.Heat pan and oil on medium-high heat. Add veal to pan and lightly brown both sides. Work in batches if the pan is too crowded.
4.Remove veal and deglaze pan with wine. Add butter and squeeze of lemon to pan and stir until incorporated. Replace veal and heat through. Garnish with parsley.
5.Taste for salt and pepper.
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