Veal Piccata

Filed under Veal

Servings: 2

Recipe courtesy Emeril Lagasse.

Ingredients

  • 1/2 cup Flour, all-purpose
  • 2 tsp Salt, divided
  • 1/2 tsp Black pepper, freshly ground
  • 4 Veal cutlet, scallops, about 3/4 pound, pounded 1/8 inch thick
  • 1 1/2 tbsp Vegetable oil
  • 5 tbsp Butter, divided
  • 1 cup White wine, dry
  • 1/2 cup Chicken stock
  • 1 clove Garlic, chopped
  • 1 Lemon, juiced (about 2 tablespoons), or more to taste
  • 2 tbsp Capers, drained
  • 1 tbsp Parsley, leaves, chopped (optional), plus sprigs for garnish

Directions

  1. Combine the flour, 1 1/2 teaspoons of the salt and the pepper in a shallow bowl. Quickly dredge the veal, shaking off the excess.
  2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and cook the veal quickly, in batches if needed, until golden on both sides, about 1 minute per side. Set aside on a plate.
  3. Deglaze the pan with the wine and bring to a boil, scraping up the browned bits. When reduced by half, add the stock, garlic, lemon juice and capers and cook 5 minutes, until slightly thickened.
  4. Whisk in the remaining 1/2 teaspoon salt, the remaining 3 1/2 tablespoons butter and the parsley. When the butter melts, return the veal to the pan and heat through, about 1 minute. Garnish with parsley sprigs and serve immediately.