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La Belle Cuisine - More Beef Recipes

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Classic Veal Piccata

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La Belle Cuisine

Serves: 4  

1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground
black pepper
4 veal scallops, about 3/4 pound,
pounded to a thickness of 1/8-inch
1 1/2 tablespoons vegetable oil
5 tablespoons butter
1 cup dry white wine
1/2 cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste,
(about 2 tablespoons)
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves,
optional, plus sprigs for garnish

Bring a large pot of salted water to the boil. Add the pasta and cook,
stirring to separate the strands of pasta, until just al dente, about 4
minutes. Drain in a colander and return to the pot. Add 2 tablespoons
of extra-virgin olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the
pepper, 2 tablespoons of the parsley, the basil, and the cheese and
toss to coat. Cover to keep warm.
Meanwhile, combine the flour with 1 teaspoon of the salt and 1 tea-
spoon of the black pepper in a shallow bowl.
Lightly season both sides of each medallion with 1/8 teaspoon of the remaining salt and a pinch of the remaining pepper. One at a time,
dredge the medallions in the seasoned flour, shaking to remove
any excess.
Heat the remaining 2 tablespoons of oil and melt 1 tablespoon of the
butter in a large skillet or sauté pan over medium-high heat. Add the
medallions in batches and cook until golden brown and just cooked
through, 1 to 1 1/2 minutes per side. Drain on paper towels and set
aside.
Add the wine to the juices remaining in the pan and bring to a boil,
stirring to deglaze the pan, and cook until the wine is reduced by half,
2 to 3 minutes. Add the chicken stock, lemon juice, capers, and garlic
and return to a boil, stirring, until the mixture is thickened, about
4 minutes.
Stir in the remaining 2 tablespoons butter and 1 tablespoon of the
parsley. When the butter is melted, return all of the veal medallions
to the pan and cook until heated through, about 1 minute.
To serve, divide the pasta among 4 large plates and arrange 2 veal
medallions on each plate. Spoon the sauce over the veal and garnish
each serving with 1/4 teaspoon of the remaining parsley.
Serve immediately.

Serving suggestions:
Vermicelli with Artichokes and Mushrooms
A large green salad with light vinaigrette.

Featured Archive Recipes:
Sautéed Veal Chops with
Mushrooms and White Wine
Veal Chops in Artichoke Cream Sauce
Veal Chops Tchoupitoulas
(Commander's Palace)
Veal Oscar (Chef Tyler Florence)
Veal Piccata with Angel Hair Pasta
Veal Scaloppine with Mushroom Sauce
Wiener Schnitzel

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