Return to Content

Veal Picatta

Veal Picatta
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4

Lightly seasoned veal cutlets cooked to perfection--and they make a spectacular presentation! --The Vermont Inn, Killington, Vermont

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 leg veal cutlets (4 ounces each)
  • 1 egg
  • 2 tablespoons milk
  • 1-1/2 cups ground Ritz crackers
  • 1/2 cup unseasoned bread crumbs
  • Dash each of black pepper, garlic salt, onion salt, seasoned, salt, chives, oregano, chopped parsley, grated Parmesan cheese
  • Flour
  • 1/2 cup clarified butter
  • 2 lemons (1 quartered, 1 cut into 8 slices)
  • White wine
  • Parsley


Pound the cutlets until thin and cut each serving into 3 uniform slices. Beat together egg and milk. Mix together Ritz crackers, bread crumbs, spices, and Parmesan cheese. Dredge each individual slice of veal thoroughly in flour, shake off excess, dip in egg wash, and then dredge in bread crumb mixture. Heat butter in 1 or 2 large sauté pans on medium heat and slowly sauté veal until golden brown on each side. While veal is cooking, squeeze the lemon quarters over it (1 wedge for every 3 slices), then splash with white wine. When veal is almost done, arrange lemon slices on the outer edge of sauté pan, so they will be warm but not overcooked. To serve, alternate veal (3 slices per person) and, lemon slices on each plate. Sprinkle with parsley and serve immediately.
Updated Tuesday, September 23rd, 2008

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111