Veal Piccata
Veal piccata is one of the easiest and quickest restaurant-style dishes you can make in your home kitchen. The delicate balance of the lemon with veal will definitely impress your friends and family.
Ingredients
- 7 ounces veal cutlet cut into 8 medallions
- 6 ounces white mushrooms sliced
- ½ cup artichoke hearts sliced
- 1 teaspoon lemon juice fresh
- 1 tablespoon butter
- 1 tablespoon flour
- ¼ teaspoon onion powder
- ⅙ teaspoon black pepper
- 2 ounces chicken stock or more if needed
- 1 ounce white or rose wine optional
- 1 teaspoon Italian parsley finely chopped for garnish
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Instructions
- Cut the veal slices into medallions and pound them thin using a meat hammer.
- Dredge the pounded veal in flour seasoned with salt and pepper. Set aside until needed.
- Saute the mushrooms in olive oil over medium-high heat until they’re almost fully cooked. Add the floured veal to the pan.
- When the veal has been cooked on both sides, add a little white wine to the pan to deglaze the pan and stop the cooking process. Remove from the heat.
- Add the artichoke heart slices, lemon juice, chicken stock and seasonings to the pan.
- Coat a tablespoon of butter with the seasoned flour you used for the veal and place it into the pan. The butter-flour compound is called a beurre manie.
- Bring the veal piccata to a light boil, mixing the beurre manie into the sauce.
- Garnish the dish with lemon slices and finely chopped Italian parsley.
Nutrition
Calories: 253kcalCarbohydrates: 13gProtein: 26gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 93mgSodium: 597mgPotassium: 688mgFiber: 3gSugar: 3gVitamin A: 181IUVitamin C: 3mgCalcium: 14mgIron: 2mg
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