Veal Piccata with White Wine (Piccata di vitello al vino bianco)

Ingredients for 4 persons

400 gr (14.19 oz) Thinly Sliced Veal
1 Glass White Wine
100 gr (3.52 oz) Butter
Fresh Chopped Parsley
Flour to coat
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Veal Piccata with White Wine (Piccata di vitello al vino bianco)

Lightly coat the veal on both sides
Heat a large non-stick frying pan over medium-high heat then add the butter and a little olive oil
Once the butter has melted place the veal into the pan, raise the heat to high,
season with salt and black pepper and cook 1 minute per side
After 1 minute turn over the veal, remove excess butter, pour in the white wine and let it evaporate
Once the wine has completely evaporated, sprinkle with a handful of chopped parsley, transfer your piccata to a serving platter, garnish with chopped parsley, drizzle with oil and serve