Veal piccata al limone
- 4 large veal escalopes
- salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) cake flour
- 15ml (1 tbsp) olive/avocado oil
- 30ml (2 tbsp) butter
- 80ml dry white wine
- 250ml (1 cup) chicken stock
- 45ml (3 tbsp) lemon juice
- 30ml (2 tbsp) capers, rinsed and chopped
- 15ml (1 tbsp) fresh flat-leaf parsley, roughly chopped
Place the veal escalopes between 2 sheets of plastic wrap and pound with a mallet until an even thickness. Season the flour and dip the veal in the seasoned flour, shaking off the excess.
Heat the oil and butter in a pan and fry the veal for about 2 minutes on each side. Season and transfer to a warm plate.
Add the wine to the pan, increase the heat to high and boil until the liquid has reduced by half. Pour in the stock and boil until reduced and thickened slightly, about 5 minutes. Add the lemon juice and capers and cook, stirring, for about a minute. Adjust the seasoning, return the veal to the pan and heat through for about 1 minute.
Serve immediately, garnished with the parsley.
TO DRINK: An unoaked Chardonnay like Bouchard Finlayson Sans Barrique will refresh the palate with bright fruit, without overpowering the delicate veal flavour.