Veal Piccata

Name: Veal Piccata
Cuisine: American
Ingredients: 1 pound veal cutlets pounded thin with a jacquard; 1 cup chicken broth combined with 1 box chicken Demi-glacé; 1/4 cup dry white wine; 1/4 cup fresh lemon juice; 1 Tbs capers drained and rinsed; 3 tablespoons cold butter; To taste Assorted fresh herbs chopped (I used basil, thyme, parsley, and oregano); as needed Seasoned flour for dredging; To taste Salt and pepper and a pinch of red pepper flakes to taste; As needed Oil and butter for sautéing; 1 shallot or one slice of sweet onion chopped fine; Too garlic cloves finely minced

fenway @Fenway

Veal Piccata is one of our favorite meals. It’s bright and fresh with lemon, basil and capers. You can use chicken or even pork and do the same thing. It’s a quick and easy delicious dinner.

fenway @Fenway

Veal Piccata is one of our favorite meals. It’s bright and fresh with lemon, basil and capers. You can use chicken or even pork and do the same thing. It’s a quick and easy delicious dinner.

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Ingredients

1 poundveal cutlets pounded thin with a jacquard
1 cupchicken broth combined with 1 box chicken Demi-glacé
1/4 cupdry white wine
1/4 cupfresh lemon juice
1 Tbscapers drained and rinsed
3 tablespoonscold butter
To tasteAssorted fresh herbs chopped (I used basil, thyme, parsley, and oregano)
as neededSeasoned flour for dredging
To tasteSalt and pepper and a pinch of red pepper flakes to taste
As neededOil and butter for sautéing
1shallot or one slice of sweet onion chopped fine
Too garlic cloves finely minced

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Steps

1

Heat oil and butter, about 2 tablespoons of each, in a large sauté pan until very hot. Add veal to pan after dredging with flour and cook on both sides until brown. Remove to a plate.
2

Into the skillet the veal was cooked, add onions and salt, pepper and red pepper flakes to taste. Cook onions until soft. Then add garlic and cook for one minute. Now add white wine and cook until reduced to almost nothing. Add chicken stock and lemon and cook until reduced by half.
3

Then add capers and butter and swirl until this sauce becomes creamy doing this on very low heat. Remove from heat before the butter has finished melting. Add herbs and pour over veal to serve.
4

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Cooksnaps

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fenway @Fenway

on August 03, 2020 18:48

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.