Veal Piccata
★★★☆☆
Ingredients
- 4 (4-ounce) veal cutlets4 (4-ounce) veal cutlets
- 1 teaspoon kosher salt5 ml kosher salt
- ½ teaspoon black pepper2 ml black pepper
- ¼ cup all-purpose flour60 ml all-purpose flour
- 7 tablespoons (3½ ounces) cold unsalted butter, cut into pieces, divided105 ml (3½ ounces) cold unsalted butter, cut into pieces, divided
- 2 tablespoons extra-virgin olive oil, divided30 ml extra-virgin olive oil, divided
- 3 tablespoons finely chopped shallot45 ml finely chopped shallot
- 1 large garlic clove, thinly sliced1 large garlic clove, thinly sliced
- ⅓ cup dry white wine80 ml dry white wine
- ½ cup chicken broth120 ml chicken broth
- 2 tablespoons drained non-pareil capers30 ml drained non-pareil capers
- 1 tablespoon fresh lemon juice (from 1 lemon)15 ml fresh lemon juice (from 1 lemon)
- 1 tablespoon chopped fresh flat-leaf parsley15 ml chopped fresh flat-leaf parsley
Instructions
- 1. Sprinkle veal cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge seasoned cutlets in flour, and shake off excess. Heat 1 tablespoon each of the butter and the oil in a large nonstick skillet over medium-high. Add 2 veal cutlets, and cook until golden on bottom, 2 to 3 minutes per side. Transfer cutlets to a large plate; wipe out skillet. Repeat cooking process with 1 tablespoon of the butter and remaining 1 tablespoon oil and cutlets. Wipe out skillet.
- 2. Heat 1 tablespoon of the butter in skillet over medium. Add shallot and garlic; cook, stirring constantly, until fragrant and garlic just starts to brown, about 30 seconds. Add wine, and cook until almost evaporated, 1 minute. Add broth, and bring to a boil over medium; cook, stirring occasionally, until mixture is reduced by half, about 3 minutes. Whisk in capers and lemon juice. Reduce heat to low, and whisk in remaining 4 tablespoons butter, 1 tablespoon at a time, until melted and sauce is creamy, about 2 minutes.
- 3. Transfer cutlets to plates, and spoon sauce over top. Sprinkle evenly with parsley.
Dredging the cutlets in flour before cooking aids with browning and also helps thicken the sauce. Pork or chicken cutlets can be substituted for the veal. The piccata sauce pairs well with roasted or mashed potatoes, orzo, or rice. Leftovers keep in refrigerator for 3-4 days. Can be frozen with sauce separated from veal. Recipe developed by Julia Levy.
Wine Pairing: Medium White — Pinot Grigio — its crisp acidity complements the lemon-caper sauce while its medium body matches the delicate veal without overwhelming the dish's bright, buttery flavors