Veal Piccata
This is such a scrumptious dish with its lovely lemon-caper sauce! It is easy to make and the results are absolutely incredible!
Ingredients
- 1/3 cup unbleached all-purpose flour
- 2 tsp. garlic salt
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 4 large veal scallops, about 1/4-inch thick
- 2 tbsp. olive oil tips & tricks
- 4 1/2 tbsp. butter, divided
- 1/2 cup dry white wine
- 1 cup low-sodium chicken stock
- 1 large clove garlic, pressed
- 3 tbsp. freshly squeezed lemon juice, or more to taste tips & tricks
- 2 tbsp. capers, rinsed and drained
- 1 tbsp. chopped parsley, plus a few sprigs for garnish tips & tricks
- 4 lemon slices, for garnish
Directions
- In a shallow bowl or plate combine flour, garlic salt and pepper; stir well. Quickly dredge the veal scallops in seasoned flour mixture and shake to remove any excess flour; set aside.
- In a large skillet over medium-high heat, add oil. When it gets hot but not smoking, add 1 ½ tbsp. butter. Working quickly and in batches if necessary, cook the veal until golden brown, about 1 minute per side. Transfer to a plate and set aside.
- Deglaze the skillet with white wine and bring to a boil, scraping the bottom to remove any browned bits.
- When the wine has reduced by half, add chicken stock, garlic, lemon juice and capers; cook for 5 minutes, or until the sauce thickens slightly.
- Whisk in the remaining 3 tbsp. of butter before adding chopped parsley.
- Return the veal scallops to the skillet and cook until just heated through, about 1 minute.
- Garnish with parsley sprigs and lemon slices.. Serve with pasta and tomato sauce.