NORTH END VEAL PICCATA

North End Veal Piccata image

Provided by Alan in SW Florida

Categories Veal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Previous Next

1 lb veal scallops
salt & freshly ground black pepper
1/4 cup all-purpose flour
3 tablespoons unsalted butter
2 tablespoons olive oil
3 tablespoons minced shallots
1 1/2 cups dry white wine
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
6 lemon slices, cut in half crosswise
2 tablespoons chopped Italian parsley, plus sprigs for garnish (flat-leaf parsley)

Steps:

If the veal is more than a 1/4-inch thick, place between sheets of plastic wrap and pound with a flat mallet or the bottom of a small, heavy pan to flatten. Dry well on paper towels. Sprinkle both sides of the veal scallops with the salt and pepper; then dredge lightly in flour, shaking off excess.
Heat the butter and olive oil in a large skillet. Saute' the veal in 2 batches over medium to medium-high heat until nicely browned on both sides and cooked through, about 4 minutes. Remove with tongs to a plate, leaving the drippings in the pan.
Add the minced shallots to the skillet and cook, for 1 minute. Add the wine and bring to a boil, scraping up the browned bits in the bottom of the pan. Cook briskly until the liquid is reduced by one-third, 3 to 5 minutes. Stir in the lemon juice, lemon zest, and lemon slices. Simmer for 2 minutes.
Return the veal and any accumulated juices to the sauce. Stir in the chopped parsley, and simmer to heat through before serving the veal with the sauce, garnished with parsley sprigs.

Nutrition Facts : Calories 432.9, Fat 25.9, SaturatedFat 10.8, Cholesterol 112.6, Sodium 104.7, Carbohydrate 11.2, Fiber 0.6, Sugar 1.4, Protein 22.8