Veal Piccata

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Veal Piccata

INGREDIENTS

Serves 4 people.

  • 8 veal cutlets, pounded thin
  • 1 cup of flour for dredging
  • 1/4 tsp salt
  • 1/4 tsp of fresh ground black pepper
  • 3 Tbls of butter
  • 1 Tbls of extra virgin olive oil
  • 1/2 cup of chicken broth
  • 1/4 cup of dry vermouth or white wine
  • 1/4 cup of freshly squeezed lemon juice
  • 1/3 cup of capers, drained and rinsed
  • 1/3 cup of fresh parsley, chopped

    PREPARATION

  • Prepare the veal by pounding thin between two sheets of wax paper.
  • Season the flour with salt and pepper.
  • Dredge each piece of chicken in the flour making sure you coat both sides.
  • In a large skillet heat the butter and the olive oil over medium heat.
  • Sauté the veal for around 2 minutes on each side, add more butter if needed.
  • When all the veal is done remove from the skillet and set aside.
  • Turn up the heat deglaze the pan with the broth, lemon juice, vermouth and capers.
  • Scrape the brown bits from the bottom of the pan and reduce.
  • Return the veal to the pan for 2 more minutes.
  • Plate the veal and pour the sauce all over the top.
  • Garnish with parsley

     

    Serves 4 people.