Veal chop piccata
A traditional Italian recipe that is savoury and takes a few minutes to prepare, this veal chop piccata is the definition of simplicity at its best. With a few ingredients like white wine, capers and parsley, you will have a fantastic dinner served at the table.
SERVES
4
Ingredients
Veal Chop Piccata
- 4 5 oz. (142 g) bone-in veal chops
- Salt and pepper
- 1/2 cup (120 ml) all-purpose flour
- 2 shallots, finely diced
- 2 teaspoons (10 ml) olive oil
- 1 lemon, juice and zest
- 2 cloves garlic, minced
- 1/2 cup (120 ml) white wine
- 1 cup (240 ml) chicken or white veal stock
- 1/3 cup (80 ml) capers, drained
- 4 tablespoons (60 ml) butter, cold, cubed
- 1/4 cup (60 ml) parsley, chopped plus extra for garnish
- Lemon wedges, to serve
Directions
- Preheat oven to 375 F (190 C).
- Layer one chop at a time between layers of plastic wrap and use a mallet to pound thin, avoiding the bone, about 1/4-inch (six mm).
- Season with salt and pepper and dredge in flour.
- Heat half of the butter in a skillet over high heat until foaming subsides and is quite hot but not yet brown.
- Sear the veal, in batches if needed, until brown and just cooked through. About one to two minutes per side. Set aside and keep warm.
- Add the shallots and garlic to the hot pan and sizzle for 30 seconds or so, until fragrant.
- Add the capers and lemon zest, toss to heat through.
- Deglaze with the white wine, scraping up any bits that may be stuck. Reduce by half.
- Add the chicken stock or white veal stock and reduce by half, until starting to thicken slightly.
- Remove from the heat and swirl in the cold butter to thicken the sauce, squeeze in the lemon juice, and season with salt and pepper.
- Stir in the chopped parsley, then pour the sauce over the veal.
- Garnish with parsley and serve immediately with lemon wedges alongside. Enjoy!
