Thursday, May 20, 2010
Veal Piccata With Capers In A Lemon Sauce
Lately I have been trying to prepare much healthier food and instead of too much red meat I started to make more fish. I also tried this veal recipe which is easy to prepare and delicious.
4 large veal cutlets
Plain all purpose flour (I use 100% whole wheat flour) seasoned with salt and pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/3 cup dry white wine
1 cup chicken stock
3 tablespoons lemon juice
2 tablespoons capers
1 tablespoon finely chopped parsley
Place the veal between two sheets of plastic wrap and pound with a meat mallet until an even thickness. Lightly dust each side with flour.
Heat the olive oil and butter in a large frying pan. Fry the cutlets over moderately high heat for about 2 minutes on each side, or until golden. Season and transfer to a warm plate.
Add the wine to the pan, increase the heat to high and boil until there are just 3 - 4 tablespoons of liquid left. Pour in the stock and boil for 4 - 5 minutes, or until it has reduced and slightly thickened. Add the lemon juice and capers and cook, stirring, for 1 minute. Taste for seasoning, then return the cutlets to the pan and heat through for 1 minute. Sprinkle with parsley and serve at once with mash potatoes and a fresh salad.
All images taken by me