| Time | Servings | Difficulty |
|---|---|---|
| 00:25 | 2 | Easy |
Introduction
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Veal piccata is an Italian specialty. “Piccata” means “small cutlet”, indeed they are small fine pieces, cooked just melting with a flavored sauce based on lemon and capers. It’s also a dish that you make very quickly in the evening when you get home from work, it’s nikel to have fun without constraint.
Ingredients
| 2 veal cutlets | |
| 20 g flour | |
| 2 tbsp capers | |
| 1 lemon for the juice | |
| 2 tbsp parsley chopped | |
| 1 shallot | |
| 1 clove of garlic | |
| 40 g butter | |
| 5 cl dry white wine | |
| 1 tbsp olive oil |
Instructions
|
1
|
Place the veal cutlets in a freezer bag with the flour to coat the meat well. Remove the meat from the bag and then pat the pieces of veal down so that only a thin film of flour remains.
|
|
2
|
Peel and chop the shallot and garlic together.
Pour the olive oil into a sauté pan over medium heat. Brown the pieces of veal for 2 to 3 minutes. Keep warm. |
|
3
|
Bring the sauté pan to high heat and deglaze with white wine for 5 to 8 minutes. When the liquid has reduced well, add the butter, capers, garlic and shallot as well as the lemon juice.
Then reduce to low heat for 2 to 3 minutes. |
|
4
|
Season.
Place the pieces of veal in the sauce, sprinkle with chopped parsley. To serve. |
