Veal Piccata With Pistachios

Click Here to Pay Learn More

Veal Piccata With Pistachios 
From The Great American Meat Book (Canada, UK), by Merle Ellis.

I was a judge at the 1990 Veal Cooking Contest in Wisconsin. The second-place winner, Tillie Astorino from North Adams, Massachusetts, won $750. It was my favorite recipe.


1 pound veal leg cutlets
1 tsp lemon pepper
1 Tbsp butter
2 Tbsp dry white wine or water
2 tsp fresh lemon juice
2 tsp horseradish mustard
1 tsp honey
1/2 tsp grated lemon peel
2 Tbsp chopped toasted pistachio nuts
4 large romaine-lettuce leaves
Lemon slices, for garnish


Pound the cutlets to 1/8-inch thickness. Sprinkle with the lemon pepper. Heat the butter in a 10-inch nonstick skillet over medium heat. Cook the cutlets in two batches until cooked through, 2 to 3 minutes, turning once. Remove from the skillet and keep them warm.

Add the wine, lemon juice, mustard, honey, and lemon peel to the skillet. Heat through, stirring. Stir in the nuts. Arrange the cutlets on the lettuce leaves. Spoon the nuts and remaining liquid in the skillet over them. Garnish with the lemon slices.

Yield: Serves 4

Printer-Friendly Version

Related Article:
Veal Scaloppine With Capers
Veal Scallops With Mushrooms, Ham, and Cheese
Veal Oscar
Scaloppe Milanese
Wiener Schnitzel
Stuffed Veal Cutlets