Veal Piccata

Name: Veal Piccata
Prep time: 30 min
Cook time: 40 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 8 veal scaloppine; 2 tablespoons unsalted butter; 2 tablespoons olive oil; ¼ cup white wine; 1 tsp garlic; ½ cup sodium free chicken stock; 2 tablespoons lemon juice; 1 tablespoon capers; 2 tbsps unsalted butter; lemon juice; flat-leaf parsley

30 mins prepServes 4

4 servings

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Instructions


1 Season veal scaloppine with salt and pepper, then dust with flour in a shallow bowl.
2 Add the oil to your skillet over medium-high heat.
3 Sauté the scaloppine 2-3 minutes on one side. Flip the scaloppine over and sauté the other side 1-2 minutes with the pan covered. Transfer the scaloppine to a warmed platter; pour off the fat from the pan.
4 Deglaze the pan (add the wine) and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated about 2 minutes
5 Add chicken stock, lemon juice, and capers. Return veal scaloppine to pan and cook on each side for 1 minute per side, or until golden brown. Transfer to a warm plate.
6 Finish sauce with butter and lemons. Once the butter melts pour sauce over the veal.
7 Garnish with chopped fresh parsley and serve. Optional garnish lemon slices.

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Veal Piccata

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