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Veal Picata
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- #21392
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 pound thin sliced veal cutlets
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon paprika
2 tablespoons olive oil
1 large lemon, half thinly sliced, half juiced
2 tablespoons butter
1 medium shallot, chopped
1/3 cup white wine or dry vermouth
1/3 cup chicken broth
directions
Arrange cutlets in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and paprika. Sprinkle half of seasoned flour over cutlets. Turn pieces over and dust with remaining seasoned flour.
In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add cutlets to pan in a single layer and cook until golden brown outside; remove to a platter.
Do not clean pan after removing cutlets.
Melt half the butter in same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine and broth and bring to a boil over high heat, scraping up any brown bits from bottom of pan with a wooden spatula; boil until reduced by half, about 1 minute. Stir in lemon juice and remaining butter, strain sauce over chicken, garnish with fried lemon slices and serve.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 9, 2007
There's a non-critical error in the recipe: It says to pour the sauce over the "chicken", it should say "veal". It doesn't affect how very good it is.
August 17, 2006
I didn't have any wine, so I did without it and added a little more lemon juice and a little more broth, come out awesome.