VEAL PICCATA

Veal Piccata image

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

Provided by Francine Lizotte @ClubFoody

Categories Beef

Number Of Ingredients 12

Ingredients

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

Steps:

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.
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
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
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
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=bs08d8gbPpM

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