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Veal Piccata

  • 8servings
  • 20minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups low-fat chicken stock or low-sodium fat-free chicken broth

  2. 1/3 cup dry white wine

  3. 1 tablespoon all-purpose flour

  4. 2 tablespoons water

  5. 1 tablespoon unsalted butter

  6. 1 tablespoon fresh lemon juice

  7. 2 tablespoons chopped fresh flat-leaf parsley

  8. 2 lb veal cutlets (also called scallopini; 1/4 inch thick)

  9. 3/4 teaspoon salt

  10. 1/2 teaspoon black pepper

  11. 1 lemon, thinly sliced

  12. Special equipment: a well-seasoned ridged grill pan

  13. Accompaniment: buttered noodles with chives

Instructions Jump to Ingredients ↑

  1. Make sauce:

  2. Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.

  3. Prepare veal:

  4. Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.

  5. While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.

  6. Stir parsley into warm sauce and pour over veal.

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