Veal Piccata

Lemons. Capers. Butter. These are a few of my faaavooooourite things. I sang that part in my head because that is how excited I get about food and eating. You’ll notice these flavours re-occurring lots on the blog but it’s because I love them and I always crave salty, fatty and acidic flavours.

Veal Piccata

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings

INGREDIENTS

• ½ cup clarified butter*

• 400g veal scallopini

• 1 cup all purpose flour

• Salt and pepper

• ¼ cup chopped shallots

• 3 cloves garlic, minced

• ¼ cup lemon juice

• 1 ½ cups white wine

• ¾ cup beef stock

• ¼ cup unsalted butter

• 2 tbsp capers, drained

• Fresh parsley for garnish

• Lemon wedges for garnish

*You can buy clarified butter at the grocery store in the international aisle. It’s called ghee and can be found with the Indian food. If you can’t find it you can always substitute vegetable oil. Don’t try to use regular butter or it will burn and ruin the recipe.

DIRECTIONS

Heat a large sauté pan over medium high heat and add the clarified butter. Place the flour on a large plate or in a shallow bowl and season with salt and pepper. Dredge each piece of veal in the flour, shaking off any excess.

Add the scallopini to the pan in a single layer, frying each piece until golden brown, approximately 1-2 minutes per side. Transfer the finished pieces to a warm plate and set aside.

Add the shallots to the pan and sauté for 2 minutes, stirring often. Add the garlic and sauté for an additional 1 minute until fragrant.

Deglaze the pan with the white wine and lemon juice. Using a wooden spoon, be sure to scrape off any brown bits from the bottom of the pan (that is where all of the flavour is). Add the veal stock and reduce the liquid in half. Stir in the capers and the unsalted butter.

Place the cooked veal back in the sauce for 1 minute until warmed through. Garnish with fresh parsley and lemon wedges. I served mine over spaghetti and with a side of green beans. Enjoy!