Lemony Veal Piccata
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
Total Steps
7
Ingredients
14
Tools Needed
1
Related Article
http://www.fureyandthefeast.com/2009/02/insalata-infilzata/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 cloves garlic, chopped
- 2 tablespoons lemon juice
- 1 inch lemon, sliced into ¼ rounds
- 3 tablespoons capers, drained
- 2 tablespoons chopped parsley leaves
- 4 hearts artichoke, quartered
- cooked angel hair pasta
Instructions
Step 1
In a shallow bowl combine the flour, <a href="/DPSVTKVY">salt </a>and pepper and <a href="/DRM2WPZ4">stir </a>to combine.
Step 2
<a href="/YZF3BZM3">Dredge </a>the veal in the <a href="/H7TNTGFZ">seasoned </a>flour mixture, shaking to remove any excess flour.
Step 3
<a href="/XZFHRHHF">Heat </a>the butter in a large <a href="/MYJ2HRB7">skillet </a>over medium-high <a href="/XZFHRHHF">heat </a>until very hot but not burning.
Step 4
Add the veal and cook the veal until golden <a href="/D434P8MH">brown </a>on both sides, (about 1 minute per side).
Step 5
Transfer to a <a href="/ZJ3WDM5Q">plate </a>and set aside.
Step 6
<a href="/D8H7R37K">Deglaze </a>the pan with the wine and bring to a <a href="/W7VKDJHH">boil,</a> scraping to remove any flour or meat bits from the bottom of the pan. When the wine has <a href="/H3TYV2MZ">reduced </a>by half, add the chicken stock, garlic, lemon <a href="/QDWRNXYW">juice,</a> <a href="/3JDX2Q84">sliced </a>lemons, and capers and cook for 4-5 minutes, or until the sauce has <a href="/LXP6HLBF">thickened </a>slightly.
Step 7
Add the chopped parsley and artichoke hearts. Return the veal to the pan and cook until <a href="/XZFHRHHF">heated </a>through and the sauce has <a href="/LXP6HLBF">thickened,</a> (about 1 minute). <a href="/HZXPVMNR">Garnish </a>with parsley sprigs and artichoke hearts & <a href="/Y6MVNCHX">serve </a>immediately, with the angel hair pasta.