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Veal Picatta
Description
This quick Italian dish can also be made with chicken or turkey breast in place of the veal.
Ingredients
- 1 1/4 cups chicken stock
- 1/3 cup dry white wine
- 1 Tablespoon flour
- 2 Tablespoons water
- 1 Tablespoon butter
- 1 Tablespoon lemon juice
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons capers
- 2 pounds veal cutlets 1/4 inch thick
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, thinly sliced
Methods/steps
- Boil stock and wine in a heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes.
- Whisk together flour and water in a cup, then whisk into stock.
- Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, capers, and salt and pepper to taste.
- Keep sauce warm.
- Cut veal into 3-inch pieces, then pat dry with paper towels.
- Lightly oil grill pan and heat over high heat until just smoking.
- While pan is heating, sprinkle veal with salt and pepper.
- Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter.
- Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.
- Stir parsley into warm sauce and pour over veal.
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