Piccata al limone
Rating | 5 5 (1 reviews) Add rating |
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Region | Italy |
Categories | Main courses, Starters |
Tags | Classics |
Servings: | 2 |
Preperation time: | 10 minutes. |
Cooking time: | 15 minutes. |
Recipe by: | ![]() |
In stead of Marsala you can use a dry white wine; however I prefer to use sherry to keep the taste of fortified wine.
I think the traditional recipe uses white wine.

The ingredients for piccata al limone:
- 4 veal cutlets;
- 75 milliliter Marsala;
- 200 milliliter chicken stock;
- 10 gram capers;
- 25 milliliter lemon juice;
- flour;
- olive oil;
- butter;
- pepper;
- salt;
- parsley; chopped
How to make piccata al limone?
- Take the veal cutlet.
- Dust with flour.
- Add the olive oil and the butter to the pan.
- Add the veal cutlet and fry on medium temperature until colored.
- Remove from pan and set aside.
- Deglaze with the Marsala.
- Add the chicken stock
- Let it briefly reduce.
- Boil for 5 minutes.
- Add the caper and the lemon juice
- Boil for 2 minutes.
- Flavor with the pepper and the salt
- Add the veal cutlet and cook for 2 minutes.
- Sprinkle with the parsley for decoration.
- Your dish is ready, enjoy!