Veal Piccata

Veal Piccata

Serving Size: 6

Ingredients

  • 2 lb (about 12) veal scaloppine, pounded until 1/4″ thick
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 C flour
  • 4 T unsalted butter
  • 2 T olive oil
  • 1/2 C dry white wine
  • 1 1/4 C chicken stock
  • 1 lemon, thinly sliced
  • 1 T  fresh lemon juice
  • 1/4 C capers, drained
  • 2 T  chopped parsley

Preparation

  1. Season veal with salt and pepper and dredge in flour, shaking off excess. Heat 2 T 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.
  2. 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.