Veal Piccatas

Ingredients

• •8 veal scaloppine
• •salt and pepper
• •flour
• •2 Tbsp butter
• •2 Tbsp vegetable oil
• •¼ cup wine
• •1 tsp garlic
• •½ cup chicken broth
• •2 Tbsp lemon juice
• •1 Tbsp capers
• •parsley

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Method

From foodista.com — read the original

1. 1Season veal scaloppine with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high.
2. 2Saut the scaloppine 2-3 minutes on one side. Flip the scaloppine over and saut the other side 1-2 minutes with the pan covered.
3. 3Transfer the scaloppine to a warmed platter; pour off the fat from the pan.
4. 4Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
5. 5Add broth, lemon juice and capers. Return veal scaloppine to pan and cook on each side for 1 minute.
6. 6Transfer to a warm plates.
7. 7Finish sauce with butter and lemons. Once butter melts, pour sauce over veal.
8. 8Garnish with chopped fresh parsley and serve.