veal piccata

How To Make veal piccata

• Step 1
  In a shallow bowl or plate combine flour, garlic salt and pepper and stir to combine thoroughly. Quickly dredge veal scallops in seasoned flour mixture, shaking to remove any excess flour.
• Step 2
  In a large skillet over medium-high, heat oil until very hot but not smoking. Add 1 ½ tbsp. butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside
• Step 3
  Deglaze pan with wine and bring to a broil, scraping to remove any browned bits from the bottom of the pan. When wine has reduced by half, add chicken stock, garlic, lemon juice and capers; cook for 5 minutes, or until sauce has thickened slightly. Whisk in remaining 3 tbsp. of butter and chopped parsley
• Step 4
  Return veal scallops to the pan and cook until heated through, about 1 minute. Garnish with parsley sprigs, lemon slices and serve immediately. Makes 4 servings
• Step 5
  To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=bs08d8gbPpM
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