Veal Piccata

Recipe Ingredients

1/2 cup	31g / 1.1oz	All-purpose flour
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
4		Veal scallops - (abt 3/4 lb) - pounded 1/8"
		Thickness
1 1/2 tablespoons	22ml	Vegetable oil
5 tablespoons	75ml	Butter
1 cup	237ml	Dry white wine
1/2 cup	118ml	Chicken stock
1		Garlic clove - chopped
1		Lemon - (or more to taste) - juiced
		= (abt 2 tbspns)
2 tablespoons	30ml	Capers - drained
1 tablespoon	15ml	Chopped parsley leaves - (optional), plus
		Parsley sprigs for garnish

Recipe Instructions

In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside.

Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley.

When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D26) - from the TV FOOD NETWORK

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