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Veal Piccata
Recipe courtesy Emeril Lagasse, 2003

Ingredients
1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
1 1/2 tablespoons vegetable oil
5 tablespoons butter
1 cup dry white wine
1/2 cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste, (about 2 tablespoons)
2 tablespoon capers, drained

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1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish

Instructions
In a shallow bowl or plate combine the flour, 1 1/2
teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge
the veal scallops in the seasoned flour mixture, shaking to remove any excess
flour.

Heat the oil in a large skillet over medium-high heat until very hot but not
smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches
if necessary, cook the veal until golden brown on both sides, about 1 minute per
side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a
boil, scraping to remove any browned bits from the bottom of the pan. When the
wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and

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capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in
the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the
chopped parsley. When the butter has melted, return the veal scallops to the pan
and cook until heated through and the sauce has thickened, about 1 minute. Garnish
with parsley sprigs and serve immediately.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved