Veal Piccata

1
Francine Lizotte

By
@ClubFoody

This is such a scrumptious dish with its lovely lemon-caper sauce! It is easy to make and the results are absolutely incredible!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 veal scallops
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 1/3 c
    unbleached all-purpose flour
  • 2 tsp
    garlic salt
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 4 large
    veal scallops, about 1/4-inch thick
  • 2 Tbsp
    olive oil
  • 4 1/2 Tbsp
    butter, divided
  • 1/2 c
    dry white wine
  • 1 c
    low-sodium chicken stock
  • 1 large
    clove garlic, pressed
  • 3 Tbsp
    lemon, juiced, or more to taste
  • 2 Tbsp
    capers, drained
  • 1 Tbsp
    chopped parsley, plus sprigs for garnish

How to Make Veal Piccata

Step-by-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.
  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
  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
  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
  5. To view this recipe on YouTube, click on this link >>>>

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