Veal piccatas

Name: Veal piccatas
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ground veal; 4 servings salt and pepper; 4 servings flour; 2 Tbsps unsalted butter; 2 Tbsps vegetable oil; 60 ml white wine; 1 tsp garlic; 117.5 ml chicken broth; 2 Tbsps lemon juice; 1 Tbsp capers; 4 servings fresh parsley

Veal Piccatas, ready in around 45 minutes, covers 6% of your daily vitamins and minerals intake. It is best served as a hor d'oeuvre.

Ingredients

ground veal

salt and pepper

4 servings

flour

4 servings

unsalted butter

2 Tbsps

vegetable oil

2 Tbsps

white wine

60 ml

garlic

1 tsp

chicken broth

117.5 ml

lemon juice

2 Tbsps

capers

1 Tbsp

fresh parsley

4 servings

Method

Season veal scaloppine with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high.
Saut the scaloppine 2-3 minutes on one side. Flip the scaloppine over and saut the other side 1-2 minutes with the pan covered.
Transfer the scaloppine to a warmed platter; pour off the fat from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add broth, lemon juice and capers. Return veal scaloppine to pan and cook on each side for 1 minute.
Transfer to a warm plates.
Finish sauce with butter and lemons. Once butter melts, pour sauce over veal.
Garnish with chopped fresh parsley and serve.