
05/16/2022
Veal Piccatas
Ingredients
- 8 veal scaloppine
- Salt and Pepper
- All-purpose flour
- 2 Tbsp unsalted butter
- 2 Tbsp vegetable oil
- ¼ cup dry white wine
- 1 tsp minced garlic
- ½ cup chicken broth
- 2 Tbsp fresh lemon juice
- 1 Tbsp capers, drained
- Chopped fresh parsley
Preparation
Season veal scaloppine with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high.
Saut the scaloppine 2-3 minutes on one side. Flip the scaloppine over and saut the other side 1-2 minutes with the pan covered.
Transfer the scaloppine to a warmed platter; pour off the fat from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add broth, lemon juice and capers. Return veal scaloppine to pan and cook on each side for 1 minute.
Transfer to a warm plates.
Finish sauce with butter and lemons. Once butter melts, pour sauce over veal.
Garnish with chopped fresh parsley and serve.
Source: Foodista