Email to Cat      

Veal Piccata II

Source of Recipe


The Seattle Times






List of Ingredients



• 1 lb. veal steak, cut into small pieces
  
• Flour, for dusting veal
  
• 2 Tbsp vegetable oil
  
• 2 Tbsp unsalted butter, divided
  
• 3 Tbsp lemon juice
  
• 1/4 cup dry white wine
  
• 2 Tbsp capers, drained
  
• Salt to taste
  
• Pepper to taste
  
• 1 lemon, cut into wedges
  






Instructions



1. Pound veal pieces between two pieces of plastic wrap with the smooth, flat side of a meat mallet until about 1/4-inch thick. Dip meat in flour on both sides, shaking off excess.
   
   
2. Heat oil and 1 tablespoon butter in a large, heavy skillet over medium-high heat. When bubbling, add veal and sauté about 1 minute on each side. (Cook in batches to avoid crowding pan.) When the veal is almost cooked, sprinkle with lemon juice and cook until done. Remove veal from pan and keep warm. Pour fat out of pan.
   
   
3. Turn heat to high and deglaze with wine, stirring until the browned juices have dissolved. Reduce liquid to about half. Add 1 tablespoon butter and capers; stir until butter melts. Season with salt and pepper, then pour over the veal. Serve with a wedge of lemon.
   
   Makes 4 servings.