Veal Piccata
For this savory veal scallopini recipe, tender slices of veal are quickly seared to perfection and then bathed in a flavorful sauce made with garlic, chicken broth, white wine, capers, and fresh herbs. This elegant dish is easy to prepare and sure to impress your dinner guests with its delicious textures and harmonious flavors. Serve the veal scallopini with the fragrant sauce generously spooned over the top for a delightful dining experience.
— Constant Cookbook
Ingredients
- 8 veal scallops, about 1 1/2 lb. total, pounded about 1/4 inch thick
- Salt and freshly ground pepper, to taste
- 4 Tbs. (1/2 stick) unsalted butter
- 2 large garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 2 Tbs. capers
- 2 Tbs. chopped fresh flat-leaf parsley or chervil
Instructions
- <b>Cook the veal</b>
- Season the veal with salt and pepper. In a large fry pan over medium-high heat, melt 1 1/2 Tbs. of the butter. Add half of the veal and cook, turning once, until browned, about 2 minutes total. Transfer to a plate. Repeat with 1 1/2 Tbs. of the butter and the remaining veal. Be careful not to overcook.
- <b>Make the sauce</b>
- Add the remaining 1 Tbs. butter to the pan and melt over medium-high heat. Add the garlic and saut&#233; until fragrant, about 30 seconds. Add the broth and wine and cook, stirring to scrape up the browned bits from the pan bottom, until the sauce is reduced by about one-fourth, 2 to 3 minutes. Stir in the capers and simmer for 1 minute. Season with salt and pepper and add the parsley. Return the veal and any juices to the pan and cook until heated through, about 2 minutes. Divide the veal among individual plates, spoon the sauce over it and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Simple Suppers,</i> by Melanie Barnard (Oxmoor House, 2007).
Yield
Serves 4.
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