Sunday, April 24, 2011

Veal Piccata

If you saw the "Lovely Lemons" post then you will understand where this recipe idea came from.  We brought back these mega-huge lemons from Arizona a few weeks ago and in looking for a lemon recipe, we came across chicken piccata and even better....VEAL PICCATA.  While you can use chicken in this recipe, I definitely recommend trying veal at least once in your life because it is delicious!  We served some nice buttery potatoes and broccoli on the side but you could also do a small portion of a lightly sauced tomato pasta.

Serves 2


2/3 pound of veal cut for scallopini
1/2 cup of flour
moderate salt and pepper
2 tablespoons of butter
2 tablespoons of capers
1 lemon
3/4 cup white wine

1) Pound the veal with a meat tenderizer or a heavy skillet until thin
2) Mix flour, salt and pepper and place on a plate in preparation for dredging
3) Heat a pan over medium high heat and melt the butter
4) When butter is melted and foamed away, coat the veal in the flour mixture and put immediately into the frying pan.  It is okay to cook these in two batches if necessary.
5) After two minutes, flip the veal to the other side and let cook another minute or 90 seconds
6) Remove from pan and put on a plate
7) Once all of the meat is cooked pour the white wine into the hot pan and start scrapping the bottom with a wooden spoon.  Add the lemon juice and capers and let cook about five minutes until the sauces is nice and brown.  You have the option to add another tablespoon of butter here as well.  When sauce is done add some salt and pepper to taste.
8) Return the veal to the sauce mixture and let cook on each side another minute or so to warm up the meat.
9) Serve the meat with pasta or potatoes and veggies and be sure to spoon the extra sauce on top.  Enjoy a glass of white wine for all of your fine work!

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