The best Veal Piccata recipe ever! Thinly sliced veal pounded flat and cooked in a deliciously simple lemony caper stock. A great one pan Italian classic served with spaghetti or mashed potato. Veal can be substituted with chicken breast or pork tenderloin too!
- 4 x 125 g veal tenderloin cutlets pounded until 5 - 6 mm thick
- ½ tsp (2.5 ml) coarse salt
- ½ tsp (2.5 ml) cracked black pepper
- ½ c (125 ml) all purpose flour
- 30 g butter
- 2 Tbsp (30 ml) olive oil
- ½ c (125 ml) white wine or replace with stock
- 1 c (250 ml) chicken or vegetable stock
- 2 Tbsp (30 ml) fresh lemon juice
- 2 garlic cloves crushed
- 1 lemon thinly sliced and seeds removed
- ¼ c (60 ml) capers
- 2 Tbsp (30 ml) chopped Italian parsley
- Season the flattened veal and coat in the flour. Shake off any excess.
- Heat the butter and olive oil and brown the veal in batches - no more than 3 minutes per side. Remove from pan and set aside.
- Add white wine and simmer over high heat for 3 minutes to deglaze the pan.
- Add the stock, lemon juice and garlic and reduce to about half to intensify the flavour and thicken the sauce.
- Add the browned veal to the sauce and top with sliced lemon, capers and half of the parsley. Simmer for 8 - 10 minutes.
- Season once more to taste, sprinkle with remaining parsley and serve immediately with olive oil mashed potatoes or spaghetti.
Calories: 245kcalCarbohydrates: 31gProtein: 6gFat: 9gSaturated Fat: 2gCholesterol: 3mgSodium: 748mgPotassium: 234mgFiber: 2gSugar: 3gVitamin A: 667IUVitamin C: 28mgCalcium: 47mgIron: 3mg
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