Veal Piccata
A classic Italian dish featuring tender veal cutlets grilled to perfection and served with a bright, lemony white wine sauce. Finished with fresh parsley and grilled lemon slices for an elegant presentation.
Ingredients
- •1¼ cups chicken stock
- •⅓ cup dry white wine
- •1 tablespoon all-purpose flour
- •2 tablespoons water
- •1 tablespoon unsalted butter
- •1 tablespoon fresh lemon juice
- •2 tablespoons chopped fresh flat-leaf parsley
- •2 lb veal cutlets
- •¾ teaspoon salt
- •½ teaspoon black pepper
- •1 whole lemon
- •1 serving buttered noodles
- •1 piece grill pan
Cooking Instructions
- 1.
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.
5 min
- 2.
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 min
- 3.
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.
10 min
- 4.
Stir parsley into warm sauce and pour over veal.
2 min
