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Veal Picatta |
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| Ingredients: |
4 veal cutlets, pounded thinly
Flour for dredging
4 T Extra Virgin Olive Oil
2 t Minced Garlic
1 cup white wine
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1/8 cup lemon juice
2 T Capers
2 T Butter
1/4 Cup Finely Chopped parsley
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| Procedures: |
Season the veal with salt and lemon pepper and then dredge in flour. Pat off excess flour.
In a large frying pan, heat EVOO over medium-high heat. Sauté veal cutlets for 2 minutes per side and remove to plate.
Add garlic to the pan and sauté for 1 minute. Add wine, lemon juice, and capers and bring to a boil; cook until reduced by half.
Return to a simmer and stir in the butter and parsley until the butter has melted and is incorporated into the sauce.
Return the veal to the pan and coat with the sauce. Transfer to serving plate and top with remaining sauce. |
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| Notes: |
2024-02-03: Served with rutabaga Norway and a newly discovered riced cauliflower that wasn’t too good, and a bottle of Relax Riesling.
2023-07-07: One pack from Sprecher’s meats served with broccoli salad, scallop apples, Sister Cities Slaw, and a bottle of Ricco Dolce.
2022-12-23: Served with small shells and red cabbage.
2021-09-24: Served with papardelle and a bottle of Fetzer Gerwertztraminer and preceded by duck foil gras with glasses of Klein Constantia Vin de Constance (2009).
2005-09-09: Added to our cookbook
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02/12/2024
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