Veal Piccata
Thin tender slices of veal dredged in flour, pan-fried until golden and bathed in a lemon-butter sauce with capers.
Equipment
- 1 large pan for frying
- 1 large plate for flour dredging
- 1 large board for resting
Ingredients
- 6-8 veal escalopes lightly pounded
- 1 cup flour
- 4-6 cloves of garlic smashed
- 1 cup chicken stock
- 1/2 glasses dry white wine optional
- 1 tbsp capers
- Juice of 1/2 lemon
- 1 tbsp chopped parsley
- 50 g unsalted butter
- 1 tsp salt and couple of turns of black pepper mill
- Olive oil
Instructions
- Mix salt and pepper with flour in a large plate.
- In a large non-stick pan, heat olive oil to medium and fry the garlic cloves for 2-3 minutes until they become aromatic.
- Fry the veal escalopes in batches, dredging them into flour just before adding to the pan, for 2-3 minutes on each side until golden brown. Transfer to the cutting board.
- Once you are done with the veal, deglaze the pan with the wine, add the chicken stock and capers and simmer for a few minutes until thickened and reduced by about a half. Stir in the butter and the lemon juice, taste and adjust to perfection.
- Add the chopped parsley, give the sauce a quick mix and pour over the veal.
- Serve with your choice of sides such as potatoes, fried cauliflower or pasta.
Notes
- Capers can be substituted with green olives.
- Fruity dry wine is best for deglazing.
- Instead of white wine you can use a little extra chicken or vegetable stock.