Veal Piccata

Posted on by October 21, 2013

Veal Piccata

Print recipe
Serves 4
Inspiration Emeril Lagasse

Ingredients

  • 4 serving sized pieces of white veal (put through the tenderizer or pounded to a thickness of 1/8 inch)
  • 1/2 cup all purpose flour
  • 1 1/2 Tsp salt
  • 1/2 Tsp freshly ground pepper
  • 5 Tbsp butter
  • 1 cup your favourite dry white wine
  • 1/2 cup unsalted chicken broth
  • 1 clove garlic (minced)
  • 1 Large lemon, juiced (about 2 tbsp)
  • 2 Tbsp drained capers
  • 1 Tbsp freshly chopped parsley (or 1 tsp dried parsley)

Directions

In a shallow bowl or plate combine the flour, 1 tsp salt and pepper. Stir to combine. Dredge the veal scallops one at a time in the seasoned flour.
Veal Piccata - dip the scallops in the flour mixture
Shake off the excess flour. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add 1 1/2 tbsp of the butter and working quickly, cook the veal until golden brown on both sides (about a minute per side). Transfer to a plate and set aside.
Veal Piccata - shake off the excess flour mixture
Deglaze the pan with the wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, minced garlic, lemon juice and capers and cook for 5 minutes or until the sauce has thickened slightly.
Veal Piccata - add the wine, chicken stock, garlic, lemon juice and capers
Whisk in the remaining 1/2 tsp of salt, the remaining 31/2 tbsp of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute.
Veal Piccata
Serve immediately with a garnish of sprig of parsley.
Veal Piccata