VEAL PICCATA

VEAL PICCATA

Tender veal scaloppine dredged in flour and sauteed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.

DInner was veal piccata served over egg noodles and a salad.  I only had one lemon and knocked over the juice so I only had a little lemon juice. I made up for the loss by adding some yuzu juice I had in the refrigerator.  Charlie does not like capers so I left them out and substituted celery leaves for parsley.

SERVES 6

Ingredients

2 lb. (about 12) veal cutlets, also called scaloppine, pounded until ¹⁄₄" thick

Kosher salt and freshly ground black pepper, to taste

¹⁄₂ cup flour

4 tbsp. unsalted butter

2 tbsp. olive oil

¹⁄₂ cup dry white wine

1 ¹⁄₄ cups chicken stock

1 lemon, thinly sliced

1 tbsp. fresh lemon juice

¹⁄₄ cup capers, drained

2 tbsp. chopped parsley

Instructions

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

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.

Dessert was a pear ripened in a paper bag for a few days. It was almost over ripe, but it was very juicy and good. I split it in two, put some sour cherry jam in the middle and served it over some melted cherry ice cream. There was no recipe, I just winged it.