Your Daily Dish: Easy Veal Piccata
Tender veal is topped with a pucker-up lemon sauce that includes parsley, butter and capers.
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.
Bite Me Bit: “Attention. Here’s an update on tonight’s dinner. It was veal. I repeat, veal.”-Bill Murray in ‘Meatballs’
If you’d rather sweet over the sour, try this easy and delicious recipe for Tender Veal Marsala.
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