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Chef Don's
Favorite Other Entree Recipes
Veal Piccata
Serves 4
8-3 oz. Veal Cutlets
4 oz. Clarified Butter
1/4 cup Fresh Lemon Juice
2 Tbsp. Dry White Wine
3/4 stick Butter
1 Tbsp. Capers, small
1 tsp. Garlic, minced
1/2 cup Flour
2 Tbsp. Parsley, chopped
Salt and Pepper to taste
Pound the veal until it is thin. Season the cutlets
with salt and pepper and coat with flour. Heat the clarified butter in
a large sauté pan. Add some of the veal and sauté until
veal is 90% cooked. Remove and cook the remaining veal. Deglaze the pan
with the white wine. Remove any large bits from the pan. Add the lemon
juice and reduce over medium heat by 3/4. Chop the remaining butter and
whisk into the pan over low heat. Add the capers and the garlic. Return
the veal to the pan and add the parsley. Adjust seasonings and serve.
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