Cooking Index - Cooking Recipes & IdeasTony's Lemony Veal Piccata Recipe - Cooking Index

Tony's Lemony Veal Piccata

Cuisine: Italian
Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozVeal scallops - pounded thin
  Flour
  Salt
  Pepper
3 tablespoons 45mlOlive oil
3 cups 438g / 15ozGarlic - crushed
1/2 cup 118mlDry white wine
1/2 cup 118mlChicken broth
3 tablespoons 45mlCapers
1 tablespoon 15mlLemon; peeled - white removed (small)
2 tablespoons 30mlButter
4 tablespoons 60mlParsley - fresh

Recipe Instructions

Dust the veal with flour. Season with salt and pepper. Sauteein the oil till lightly browned, about 2-3 minutes Remove from pan and keep warm.

Pour off any remaining oil add the garlic and sauteeseveral seconds. Add wine or sherry and bring to boil. Reduce to 1/3-cup.Stir in capers and lemon. Return to boil. Swirl in the butter and parsley. Dip the veal slices into the sauce, place on platter and top with remaining sauce.

I like to garnish with more parsley and some lemon slices.

Source:
Mario Batali

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.