Veal piccata

 

Our veal piccata made with chicken!

Ingredients
8 veal cutlets, pounded 5-6 mm thick
salt and freshly ground black pepper
½ cups plain flour
4 Tbsp salted butter, divided
2 Tbsp olive oil, plus more if needed
2 garlic cloves thin sliced
½ cups dry white wine or sherry
1 cup chicken stock
1 sm lemon, finely sliced into rounds and seeded
1 Tbsp. fresh lemon juice
2 Tbsp drained capers
2 Tbsp coarsely chopped parsley
Serves 4

Method
Season the cutlets generously with salt and pepper, then dredge in the flour, shaking off any excess.
Add the oil and 2 Tbsp of the butter to a large pan over medium-high heat. When it’s hot and shimmering, add enough cutlets to cover the bottom of the pan without overcrowding. Fry, turning once, until golden brown, 3–5 mins. Transfer to the warm plate, then repeat with the remaining cutlets, adding more oil if the pan looks dry.
Add finely sliced garlic to the pan and sauté. Then deglaze with the wine and cook until reduced by half, about 3 mins. Add the stock and lemon slices and boil until reduced by half again, about 9 mins more.
Stir in the lemon juice, capers, parsley, and remaining butter and season with salt and black pepper to taste.
Pour the sauce over the veal and serve immediately.

Chooks note: Never one to stick to a recipe, we added 5-6 small sage leaves to sauté with the garlic (because we love the taste of them) plus 1/2 a small red chili finely sliced and 3 green onions sliced diagonally. I wanted to add more piquance to our piccata! 
The recipe suggests pouring the sauce over the 'veal' but we had o pop the meat back in the pan with the sauce to reheat it.
I made half quantity using 2 chicken thigh fillets (because I had chicken to spare). It was delicious but if you can get good veal then that would be even better I’m sure.

This was delicious but nobody makes veal piccata like Maria at Maria’s Trattoria in North Melbourne. Maria has been cooking and serving delicious Italian home cooking every night since she and her husband opened in the mid 80s.