Saut ed veal scallops served witha buttery, lemon and white wine pan sauce with capers and freshparsley.
Recipe: Classic Veal Piccata
1 pound thin veal scallops 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon olive oil 3/4 cup white wine 1 lemon, juiced 2 tablespoons capers 1 tablespoon butter 2 tablespoons chopped fresh flat-leaf parsley
Season veal scallops with salt and pepper.
In a large nonstick skillet, heat oilover medium high heat. Add veal and cook until golden and cookedthoroughly, about 2 minutes per side. Remove veal from pan andplace on a serving platter; cover to keep warm.
Pour wine in pan and simmer for 3 minutes,scraping pan gently to loosen any browned bits. Add lemon juiceand capers; simmer 2 more minutes until sauce is slightly thickened.Swirl in butter. Pour sauce over veal and garnish with parsleybefore serving.
Makes 4 servings.
Learn How To Make Veal PiccataIf the Classic Veal Piccata recipe was useful and interesting, you can share it with your friends or leave a comment.