Veal Piccata
10 ingredients
15 steps
Ingredients
- 2 ounces clarified butter
- 10 ounces veal scallopini (veal cutlets pounded very thin)
- 12 tablespoon capers
- 14 cup seasoned flour (all-purpose flour with salt & white pepper)
- 1 fresh lemon, zest of
- 1 fresh lemon, juice of
- 1 pinch of chopped fresh parsley
- 3 ounces white wine (chablis, semi-dry)
- 2 ounces veal stock or 2 ounces chicken stock
- 2 ounces unsalted butter (optional)
Directions
-
1Pound veal cutlets.
-
2Get saute pan hot.
-
3Season and flour veal scaloppine.
-
4Place dusted veal in hot saute pan.
-
5Brown veal on both sides.
-
6Remove veal from pan.
-
7Place on plate.
-
8Deglaze pan with white wine, reduce by half.
-
9Add veal stock, fresh lemon juice, capers, fresh parsley.
-
10Stir in pan with tongs.
-
11Add cold whole butter at the very last minute.
-
12Stir.
-
13Pour over warm veal.
-
14Garnish with lemon zest.
-
15Serves 2.
Products Matching These Ingredients
Powdered peanut butter
Pbfit
C
Anthony's Organic Cocoa Butter Chunks
Anthony's
E
Bramwells American Style Peanut Butter
Herbalife Nutrition
D NOVA 4
Non-pareil capers
E NOVA 3
Non-pareil capers
D NOVA 3
Milk fed group raised ground veal
NOVA 1
Veal parmigiana
C NOVA 4
Veal Dumplings, Veal
Grante
C NOVA 3
Pineapple Chunks In Clarified Pineapple Juice
Del Monte
A NOVA 1
Pineapple Tidbits In Clarified Pineapple Juice
Del Monte
A NOVA 1
Organic Ghee clarified butter
E NOVA 2
Lightly Seasoned Plant-Based Chick'n Scallopini
Gardein, Garden Protein International Inc.
B NOVA 4
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