Veal Piccata
Ingredients
- 2 lb veal cutlet pounded until 1⁄4" thick
- Kosher salt to taste
- black pepper freshly ground, to taste
- 1/2 cup all-purpose flour
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 cup dry white wine
- 1 1/4 cups chicken stock
- 1 lemon lemon thinly sliced
- 1 tbsp lemon juice fresh
- 1/4 cup caper drained
- 2 tbsp parsley chopped
Instructions
- Season veal with salt and pepper and dredge in flour, shaking off excess. Heat 2 tablespoon. butter and oil in a 12" skillet over medium-high heat. Working in batches, add veal, and cook, turning once, until golden brown, about 3 minutes. Transfer to a serving platter, and set aside.
- Add wine to skillet, and cook, scraping bottom of pan until reduced by half, about 3 minutes. Add stock and lemon slices, and bring to a boil; cook until reduced by half, about 8 minutes. Add remaining butter, juice, capers, and parsley, and season with salt and pepper. Pour sauce over veal and serve immediately.
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