Easy Veal Piccata Recipe
Tender veal is topped with a pucker-up lemon sauce that includes parsley, butter and capers.
Bite Me Bit
"Attention. Here's an update on tonight's dinner. It was veal. I repeat, veal."
-Bill Murray in 'Meatballs'
2 tsp olive oil
1 large shallot, minced
2 cups chicken broth
1 1/2 lbs (about 6 pieces) veal cutlets, 1/4-inch thick
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup flour
2 tbsp olive oil, divided in half
3 tbsp fresh lemon juice
2 tbsp chopped fresh flat-leaf parsley
2 tbsp butter
1 tbsp capers, drained
1) In a medium saucepan, heat olive oil over medium heat. Add shallots, cooking 2 minutes or until they begin to soften. Add chicken broth and bring to a boil over high heat. Turn heat down to medium, simmering for 6 minutes or until the liquid is reduced by half. Set aside.
2) Pat the veal dry with paper towel. Sprinkle each piece with salt and pepper. Place the flour on a flat surface.
3) Working in 2 batches, heat 1 tbsp oil in a large skillet over high heat. Dredge the first batch of cutlets on 1 side in flour, shaking off excess. Place in skillet, flour side down. Cook 11/2 minutes, flip and cook another minute or until veal is no longer pink. Transfer to a serving plate. Repeat the process with the remaining veal cutlets. Add to serving plate.
4) Add the reserved chicken broth mixture into the skillet you were using. Bring to a simmer over medium heat for 2 minutes, scraping up the browned bits from the bottom of the pan. Remove from heat and stir in lemon juice, parsley, butter and capers. Pour the sauce over the veal cutlets.