Veal Piccata

Method

1. Slice the beef into thin cutlets and pound them to an even thickness of about 5 mm to ensure quick, uniform cooking.
2. Heat 1 tablespoon of butter in a large skillet over medium-high heat until it begins to foam, then add the beef cutlets and sear for approximately 3 to 4 minutes per side until golden brown, working in batches if necessary.
3. Remove the beef from the skillet and set aside, then deglaze the pan with the white wine, scraping up any browned bits, and let it reduce for about 2 minutes.
4. Add the lemon juice and capers to the skillet, stirring to combine, and simmer the sauce over medium heat for 5 to 6 minutes until it thickens slightly.
5. Swirl in the remaining 1 tablespoon of butter to finish the sauce, creating a glossy, emulsified piccata base.
6. Return the beef cutlets to the skillet and cook for an additional 2 to 3 minutes, spooning the sauce over the meat to coat it thoroughly.
7. Transfer the piccata to a serving platter, pour the remaining pan sauce over the top, and garnish with freshly chopped parsley before serving.