Veal Picatta
- 6 oz veal, thinly sliced or pounded to ¼ inch thick
- 2 tbsp all purpose flour
- 2 tbsp butter, divided
- 1 tbsp olive oil
- ½ shallot, diced (approximately 2 tbsp)
- 2 garlic cloves, minded (approximately 2 tsp)
- ¾ - 1 cup chicken broth
- ¼ cup dry vermouth (optional)
- 6 oz crimini mushrooms, quartered
- 2 tsp capers
- juice of 1 lemon (approximately ½ cup)
- Sprinkle the veal with salt and pepper.
- Dredge or sprinkle the flour on both sides of the veal.
- Reserve any flour not coating the veal.
- In a large skillet over medium medium high heat, add the olive oil and half the butter.
- Swirl the butter and olive oil to combine.
- When the butter stops foaming, add the veal.
- Cook veal on each side for 1 - 2 minutes, then remove from pan.
- Add remaining butter and lower heat to medium.
- When melted, add the flour used on the veal and whisk to combine.
- Cook the flour butter combination approximately 2 minutes, whisking constantly.
- Add vermouth (if not using, add chicken broth) and whisk to combine and lift any fond on the bottom of the pan.
- Add the remaining chicken broth and whisk to combine, bringing the sauce up to a simmer.
- Add the lemon juice and whisk to combine.
- Simmer approximately 2 - 3 minutes to thicken sauce slightly.
- If the sauce is too think, whisk in additional chicken broth.
- Place the veal back into the sauce to heat, approximately 1 to 2 minutes.
- Add the capers and serve over pasta, rice or potatoes.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2016/12/07/veal-picatta/
3.5.3226