Tuesday, May 12, 2009

Veal Piccata

**A friend recently suggested I substitute pounded chicken for veal.

This is a recipe that my mom makes. We are not veal eaters, so I have never tried it, but those that are really enjoy it. AND Mom does not like to cook, yet she says this is so easy and cooks it fairly regularly for my dad.

1 lb veal leg cutlets, cut 1/8-1/4 inch thick
2 T all-purpose flour
1/2 t salt
1/8 t paprika
1/8 t white pepper, ground
1 T olive oil, divided

Lemon Caper Sauce:
2/3 c dry white wine (my mom has even substituted red, when she didn't have white in the house)
2 T fresh lemon juice
2 t capers, drained (mom says they are optional...she doesn't like them so she leaves them out)
1 t butter

Pound veal cutlets to 1/8 inch thickness, if necessary. Combine flour, salt, paprika and white pepper. Lightly coat both sides of veal with flour mixture.

In large nonstick skillet, heat half of the oil over medium heat until hot. Place half of the veal in skillet and cook 2 minutes on each side or until cooked through. Remove veal and keep warm. Repeat with remaining veal and oil.

In same skillet, add wine and lemon juice. Bring to a boil, stirring to dissolve and browned bits attached to skillet. Cook and stir 1 to 2 minutes or until slightly thickened. Remove from heat; stir in capers and butter. Spoon sauce over veal.

1 comment:

  1. Hey Heather! Try it with chicken, I substitute veal with chicken alot.