Veal Piccata

By Leite's Culinaria

Ingredients

Twelve (2- to 3-ounce) veal top round cutlets ((or chicken breast or turkey cutlets), pounded until 1/4-inch (6-mm) thick)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
4 tablespoons (2 oz) unsalted butter (plus more as needed)
2 tablespoons olive oil (plus more as needed)
1/2 cup dry white wine
1 1/4 cups homemade chicken stock or canned chicken broth
1 lemon (preferably organic, thinly sliced and seeded)
1 tablespoon fresh lemon juice
1/4 cup capers
2 tablespoons chopped fresh flat-leaf parsley leaves

Prep Time15mins
Cook Time20mins
Servings6

Instructions

Season the veal on both sides with the salt and pepper and dredge in the flour, shaking off any excess. Transfer to a plate.

Heat 2 tablespoons of the butter and the oil in a 12-inch (30-cm) skillet over medium-high heat.

When the fat is hot, add the cutlets in batches. Don't crowd the skillet!

Sear the veal, turning once, until golden brown, about 1 1/2 minutes per side, 3 minutes total.☞ TESTER TIP: If using chicken or turkey, cook until no trace of pink remains, about 3 minutes per side.

Transfer the cutlets to a platter, cover loosely, and repeat with the remaining veal. If necessary, add more butter and oil to the skillet.

Pour the wine into the skillet and cook over medium-high heat, scraping the browned bits, until reduced by half, about 3 minutes. Add the stock and lemon slices and bring to a boil.

Cook the sauce until reduced by half, about 8 minutes. Add the remaining 2 tablespoons butter, lemon juice, capers, and parsley, and season with salt and pepper. Turn off the heat and tilt the pan to swirl the butter until blended into the sauce.

Add the cutlets back to the skillet, turn to coat them with the sauce, and let them warm through.

Arrange the cutlets on a platter. Pour the remaining sauce over top and serve immediately.