Veal piccata with lemon & capers
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Veal piccata with lemon & capers
  Veal    Lemon    Capers  
Last updated 6/12/2012 1:28:16 AM. Recipe ID 63545. Report a problem with this recipe.
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      Title: Veal piccata with lemon & capers
 Categories: Veal
      Yield: 4 Servings
      2 tb Butter, unsalted; room temp
  2 1/2 tb Butter, unsalted; chilled &
           -cut into pieces
      2 tb Olive oil
      1 lb Veal scaloppine, pounded
           -very thin (1/16")
           Salt; to taste
           Pepper, white
    1/4 c  Lemon juice
      2 ts Capers; drained
      2 ts Parsley, fresh; chopped
           Lemon slices; for garnish
  In a large nonreactive skillet, melt 1 tablespoon of the room-temper-
  ature butter in 1 tablespoon of the oil over high heat. When the fat
  is very hot, after about 3 minutes, lightly season a few slices of
  the veal with salt and pepper.  Add just enough veal to fit
  comfortably in the pan and cook until just browned, about 30 seconds
  per side. Transfer the veal to a large platter.  Season and cook the
  remaining veal in batches, adding the remaining oil and 1 tablespoon
  room-temperature butter to the skillet as necessary.
  When all the veal has been browned, pour the wine into the pan and
  stir to deglaze, scraping up the browned bits from the bottom. Cook
  until the wine has reduced by half, about 2 minutes. Add the lemon
  juice and cook for 30 seconds longer.  Remove from the heat and stir
  in the 2-1/2 tablespoons chilled butter to make a smooth sauce. Add
  the capers and season with salt and pepper to taste. Add any
  accumulated juices from the meat, then pour the sauce over the veal.
  Sprinkle the parsley on top, garnish with lemon slices and serve at
  Note:  They note that homemade chicken stock could be used in place
  of the wine to deglaze the pan.
                            Food & Wine, February, 1991

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Recipe ID 63545 (Apr 03, 2005)

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