veal piccata, veal piccata recipe

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    Veal Piccata

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    I always picture capers as a romantic date condiment and I am not sure why that is? Perhaps it is because Italian restaurants are the most romantic date places to go and capers are used in many Italian dishes, therefore the caper-romance symbiosis is just that much more imbedded in our sense of taste and mental connections. And if you want a recipe with capers, then you must try this recipe.


    • 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 Pound veal cutlets (scallopini) 1/4 inch thick
    • 3/4 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 lemon, thinly sliced


    • 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.

    As a starter, we recommend the sweet bruschetta.
    As a side dish, we recommend the butter noodles and the baked tomatoes.
    As a dessert, we recommend the bananas foster.

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