Veal Piccata

Ease of Preparation: Easy
Time of Preparation: 10 minutes
Yield: 4 servings

The lemony, briny flavors of a classic veal piccata are made all the more impressive by using a bone-in veal chop. The pan sauce picks up all the meaty veal flavor, balancing with bracing lemon acidity and salty capers, rounding out with buttery richness.

Ingredients:

• 4 each 5-ounce (142 g) bone-in veal chops
• Salt and pepper
• ½ cup (120 ml) all-purpose flour
• 2 shallots, fine dice
• 2 teaspoons (10 ml) olive oil
• 1 lemon, juice and zest
• 2 cloves garlic, minced
• ½ cup (120 ml) white wine
• 1 cup (240 ml) chicken or white veal stock
• 1/3 cup (80 ml) capers, drained
• 4 tablespoons (60 ml) butter, cold, cubed
• ¼ cup (60 ml) chopped parsley, plus extra to garnish
• Lemon wedges, to serve

Method:

Layer 1 chop at a time between layers of plastic wrap and use a mallet to pound thin, avoiding the bone, about ¼-inch (6 mm).

Season with salt and pepper and dredge in flour.

Heat half of the butter in a skillet over high heat until foaming subsides and quite hot but not yet brown.

Sear the veal, in batches if needed, until brown and just cooked through. About 1-2 minutes per side. Set aside and keep warm.

Add the shallots and garlic to the hot pan and sizzle for 30 seconds or so, until fragrant.

Add the capers and lemon zest, toss to heat through.

Deglaze with the white wine, scraping up any bits that may be stuck. Reduce by half.

Add the chicken stock or white veal stock and reduce by half, until starting to thicken slightly.

Remove from the heat and swirl in the cold butter to thicken the sauce, squeeze in the lemon juice, and season with salt and pepper.

Stir in the chopped parsley, then pour the sauce over the veal.

Garnish with parsley and serve immediately with lemon wedges alongside.