This dish is a fresh twist on the classic veal piccata. Although it has an air of elegance, this whole dish comes together in less than 15 minutes.
Ingredients
- 2 teaspoons lemon zest, minced
- 1 tablespoon parsley, minced
- 2 tablespoons butter, divided
- 2 tablespoons extra virgin olive oil
- 1/4 cup white whole wheat flour
- sea salt and freshly ground black pepper, to taste
- 4 veal cutlets (4 ounces each), pounded to 1/2-inch thickness
- 1/4 cup shallots, minced
- 1/4 cup white wine
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons capers, rinsed
Instructions
- Preheat oven to 200°F. Place an ovenproof platter on the middle rack.
- Mix together lemon zest and parsley in a small bowl, and set aside.
- Heat a large skillet (not nonstick) over medium-high heat. Add 1 tablespoon butter and the oil to pan.
- While pan is heating, mix together flour, salt and pepper on a wide plate, and dredge veal cutlets. Swirl the butter and oil around the pan, shake off excess flour from cutlets, and sear for about 2 minutes per side. When nicely browned on both sides, transfer to the platter in the oven.
- Add shallots to the pan, and saute for 3 minutes, until softened and brown. Pour in white wine, and cook for 1 minute, while scraping up the browned bits in the pan (the fond) with the flat edge of a stiff spatula.
- Remove pan from heat, and swirl in remaining 1 tablespoon butter, lemon juice and capers. Season to taste with additional salt and pepper.
- Serve cutlets drizzled with sauce, and sprinkled with lemon zest and parsley.
Servings: 4
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