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    Commodore Veal Piccata


    Source of Recipe


    Mike Dunn of the Avoyelles Cafe

    List of Ingredients




    2-2 oz. portions veal-(pounded flat)
    2 tsp. black pepper
    2 tsp. season all
    1 oz. white wine
    1 oz. heavy cream
    1 oz. lemon juice
    1 oz. chicken stock
    1 tbsp. olive oil
    1 tbsp. butter
    1 tbsp. capers

    Recipe



    Season veal with 1 tsp. black pepper and 1 tsp. season all. Season flour with remaining pepper and season all. Dredge veal in flour coating very well. In hot skillet, add butter and olive oil. Add veal and saute about 2 minutes on one side. Flip and cook another 2 minutes. Remove to warm plate. To skillet add wine and deglaze pan. Then add cream, lemon juice and stock. Reduce about 3-5 minutes. Top veal with capers then with sauce. Serve over angel hair alfredo pasta.
    (Serves 1)
 

 

 

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