Monday, February 18, 2013

Veal Piccata

Tonight, for Valentine's Day, I made this really delicious veal picatta. I served it with risotto and a green salad. This is a super-fast dish to make. Just have everything assembled, including your serving platter, before you start.

For 2 

1/2 lb veal scallopini
1 egg, beaten with 1-2 tbl water
Flour seasoned with salt and pepper for dredging
1 tbl butter
1 tbl extra virgin olive oil
1/3 cup chicken stock
1/3 cup white wine
1-2 tbl capers
Juice of 1 lemon

Pound all the veal cutlets to about 1/4-1/8 inch thickness
Dredge first in egg wash and then in seasoned flour.
Heat butter and oil in a large nonstick skillet over medium high heat. When foam subsides, brown the cutlets about 1-2 minutes on each side or until brown. Add chicken stock, wine, and capers and cook 1-2 minutes more. Remove veal to platter and continue cooking sauce until thickened.  Add lemon juice and pour over veal. Serve immediately.

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