Veal Piccata -- lightly pan-fried veal with a lemon, caper, and white wine sauce -- is a classic dish. But there's no reason for those who don't eat veal to miss out on a brilliant sauce. Try it with fish and you'll wonder why anyone ever put it on veal to begin with!

This is a simple dish that looks quite elegant, so it's ideal for those holiday, birthday, and special occasion dinners when you want to spend more time with your guests than with your stove. The trick is to have everything pre-measured and ready to go before you begin, as this comes together quickly.

Freshly squeezed lemon juice is a must. The shallots, while not strictly traditional, add a bit of sweetness to the lemony sauce. You can add chopped fresh parsley to the sauce at the end, or just garnish with a few small leaves.

You can serve other white fish, such as flounder, sole, or whiting, with this delicious sauce.

(View the Full Size Photo of Tilapia with Lemon Caper Sauce)

See Also

Italian Mussel, Tomato, & Basil Salad Recipe

Italian Style Panko Crusted Oysters with Spaghetti Squash Recipe

Italian Pasta Soup with White Beans & Scallops Recipe