Classic Veal Piccata

by mjd

Veal piccata is such a simple dish, which might be why it's such a classic comfort food

Ingredients:

1/2 cup all-purpose flour
Kosher salt (to taste)
Freshly ground white pepper (to taste)
2 tablespoons high-heat vegetable oil (e.g. safflower, sunflower, peanut, grapeseed)
8 (2-ounce) veal cutlets (pounded flat)
1 cup veal stock (or chicken stock)
1/2 cup dry sherry
1 lemon (juiced, divided)
2 tablespoons capers
2 tablespoons butter
2 tablespoons Italian parsley (finely chopped)
Garnish: lemon slices

Directions:

Combine the flour, salt, and pepper on a plate or in a shallow baking dish.
Heat a heavy-bottomed sauté pan over medium-high heat for 2 minutes. You really do want to let your pan get nice and hot. Once it is, add the oil and heat for another 30 seconds or so.
Now dredge both sides of the veal cutlets in the flour mixture.
Shake off any excess flour and add them, one at a time, to the hot pan. Work in batches if necessary, rather than overcrowding the pan.
Cook 2 to 3 minutes per side or until the cutlets are nicely browned.
Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce. (You can hold them in a very low-temperature oven, if you like.)
Add the stock, sherry, half of the lemon juice, and capers to the pan and scrape off any flavorful bits from the bottom of the pan.
Bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one third.
Swirl in the butter and chopped parsley just at the end of the cooking. Adjust seasoning with kosher salt and remaining lemon juice.
Plate the cutlets, 2 per person. Garnish with lemon slices. Sauce generously and serve immediately. Enjoy.

Source: https://www.thespruceeats.com/classic-veal-piccata-recipe-995302

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