I can see from my other veal recipes that I’m always finding new ways to showcase this mild, flavorful protein. This Veal Piccata with my Silky Lemon-Caper Sauce is just another one of my favorites. They’re all delicious, but this version is new, especially worthwhile to try, and one you’ll likely want to make again and again.
White veal is the answer, so if you have an Italian butcher nearby, that will be your best source.
Ingredients
- 2 slices veal scallopini
- kosher salt
- 2 tbsp butter
- 1 tbsp canola oil
- 1/2 cup all-purpose flour for dredging veal
- 1 lemon juiced and sliced
- 1 tbsp drained capers optional
- 1/2 cup dry white wine
- 1/2 cup chicken stock
Instructions
Gather all ingredients before starting recipe.
- Preheat oven to 150℉
- Season 2 slices veal scallopini on both sides with kosher salt and set aside up to an hour before cooking.
- Spread 1/2 cup all-purpose flour on a sheet of parchment paper and dredge veal, shaking off excess flour.
- Heat skillet over medium high heat for 1-2 minutes, then add 1 tbsp canola oil and 2 tbsp butter to the skillet over high heat, when hot (1-2 minutes) add slices of veal and cook until the veal turns a nice brown, about 3 minutes. per side. Remove veal to a sheet pan and place in a 150℉ preheated oven to stay warm.
Finishing
- Add 1/2 cup dry white wine and the juice of 1/2 lemon. Stir, scrape up all the bits from the bottom of the pan and reduce the wine by half.
- Add 1/2 cup chicken stock, 1 tbsp drained capers and 4-5 slices of lemon and simmer until reduced by half and the lemons have softened.
Serving
- Cut scallopini in thirds or just plate the entire slice and top with 1-2 slices of lemon, a few capers and drizzle with the pan sauce.
imunify-bot-check