Lemony Veal Piccata
By: Chris Paulk
Published: Monday, March 15, 2010 - 9:30am

Ingredients




3/4 cup All Purpose Flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 pound veal , pounded to a thickness of ⅛-inch
6 tablespoons butter
1 1/2 cups white wine
1/2 cup chicken stock
2 garlic cloves, chopped
2 tablespoons lemon juice (more to taste)
1 inch lemon sliced into ¼  rounds
3 tablespoons capers, drained
2 tablespoons chopped parsley leaves
4 artichoke heart quartered
Cooked angel hair pasta

Preparation

1 In a shallow bowl combine the flour, salt and pepper and stir to combine. 2 Dredge the veal in the seasoned flour mixture, shaking to remove any excess flour. 3 Heat the butter in a large skillet over medium-high heat until very hot but not burning. 4 Add the veal and cook the veal until golden brown on both sides, (about 1 minute per side). 5 Transfer to a plate and set aside. 6 Deglaze the pan with the wine and bring to a boil, scraping to remove any flour or meat bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, garlic, lemon juice, sliced lemons,  and capers and cook for 4-5 minutes, or until the sauce has thickened slightly. 7 Add the chopped parsley and artichoke hearts. Return the veal to the pan and cook until heated through and the sauce has thickened, (about 1 minute). Garnish with parsley sprigs and artichoke hearts & serve immediately, with the angel hair pasta.

About


This recipe is adapted from about 4 or 5 piccata recipes. I like using sliced lemons rather than just the lemon juice as you get a more intense lemony flavor