Veal Scallopini Piccata Recipe | SAVEUR

Veal Piccata

Veal Piccata

Tender veal scaloppine dredged in flour and sauteed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.

See the recipe for Veal Piccata »

Maxime Iattoni

Tender veal scaloppine dredged in flour and sauteed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.

Veal Piccata
Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.
serves 6

Ingredients

2 lb. (about 12) veal cutlets, also called scaloppine, pounded until 14" thick
Kosher salt and freshly ground black pepper, to taste
12 cup flour
4 tbsp. unsalted butter
2 tbsp. olive oil
12 cup dry white wine
1 14 cups chicken stock
1 lemon, thinly sliced
1 tbsp. fresh lemon juice
14 cup capers, drained
2 tbsp. chopped parsley

Instructions

Season veal with salt and pepper and dredge in flour, shaking off excess. Heat 2 tbsp. butter and oil in a 12" skillet over medium-high heat. Working in batches, add veal, and cook, turning once, until golden brown, about 3 minutes. Transfer to a serving platter, and set aside.
Add wine to skillet, and cook, scraping bottom of pan until reduced by half, about 3 minutes. Add stock and lemon slices, and bring to a boil; cook until reduced by half, about 8 minutes. Add remaining butter, juice, capers, and parsley, and season with salt and pepper. Pour sauce over veal and serve immediately.

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