VEAL CUTLETS PICATTA
VEAL CUTLETS PICATTA
INGREDIENTS
All-purpose flour ½ cup
Olive oil 3 tbsp
Garlic 3 cloves
Chicken Stock 1/2 cup
White Wine 1/4 cup
Lemon juice 1 tbsp
Lemon, sliced 1
Capers 1 tbsp
Butter 1 tbsp
Chopped fresh parsley 2 tbsp
Sea salt to taste
Freshly ground black peppercorns to taste
LET'S GET COOKING!
Pat veal cutlets dry with paper towel, season with salt and pepper and dredge in flour on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add cutlets in batches cooking 2-3 minutes per side. Remove cutlets from skillet and place on a platter.
Sauté the lemon slices and garlic in the skillet
Add white wine and deglaze pan, add chicken broth, lemon juice and capers to the pan and scrape off the brown bits.
Bring to a boil then lower to a simmer for about 3 minute or until reduced by a third.
Add butter and chopped parsley, season to taste.
Return veal cutlets to pan and heat through.