Veal Piccata

This one is one of my favourite quick and easy recipes. Few ingredients and it take about 30 minutes. You can replace the veal with chicken or pork cutlets.

Ingredients

½ cup flour
8 veal cutlets, 1 inch thick
1 cup veal or chicken stock
½ cup dry white wine
1 lemon
2 tbsp capers 
2 tbsp butter
Parsley, chopped (for garnish)

Directions

Heat a frying pan over medium-high heat.  Put the flour in a shallow bowl or plate and season with salt and pepper.  Dredge both sides of the veal cutlets in the flour.  Add a few tablespoons of oil in the pan, and once hot, place the floured veal in the hot pan.  Make sure not to overcrowd the pan.  Cook the veal for 2-3 minutes on each side, until the veal is browned.  Transfer the veal to a plate and set aside.  Continue this process until all veal cutlets are browned.

In the same pan, add the stock, wine, half the juice of 1 lemon and capers and scrape up the bits from the bottom of the pan.  Bring the sauce to a boil and simmer for 5 minutes on low heat.

Finish the sauce with the butter.  Return the veal to the pan to warm and coat in the sauce.

Plate the cutlets on a plate and top with the sauce.  Garnish with parsley and lemon slices.

Source: The Spruce Eats

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