Veal Picatta
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 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)
Instructions
  1. Sprinkle the veal with salt and pepper.
  2. Dredge or sprinkle the flour on both sides of the veal.
  3. Reserve any flour not coating the veal.
  4. In a large skillet over medium medium high heat, add the olive oil and half the butter.
  5. Swirl the butter and olive oil to combine.
  6. When the butter stops foaming, add the veal.
  7. Cook veal on each side for 1 - 2 minutes, then remove from pan.
  8. Add remaining butter and lower heat to medium.
  9. When melted, add the flour used on the veal and whisk to combine.
  10. Cook the flour butter combination approximately 2 minutes, whisking constantly.
  11. Add vermouth (if not using, add chicken broth) and whisk to combine and lift any fond on the bottom of the pan.
  12. Add the remaining chicken broth and whisk to combine, bringing the sauce up to a simmer.
  13. Add the lemon juice and whisk to combine.
  14. Simmer approximately 2 - 3 minutes to thicken sauce slightly.
  15. If the sauce is too think, whisk in additional chicken broth.
  16. Place the veal back into the sauce to heat, approximately 1 to 2 minutes.
  17. 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/