Veal Piccata with Capers
Main Dishes | European cuisine
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
A very creamy mashed potato or mashed celery root cooked in milk pairs best as a side dish.
Ingredients
- Veal Escalope - 2 lbs
- Lemon - ½ pieces
- Butter - 1.8 oz
- Olive Oil - 1 fl oz
- Chicken Broth - 10 fl oz
- Madeira - 3 fl oz
- Capers - 0.7 oz
- Parsley - 0.7 oz
- Wheat Flour - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Carefully coat the veal escalopes, cut to a thickness of 3–5 mm, in a mixture of flour, salt, and pepper. In a large skillet, melt the butter together with the olive oil, bringing the mixture to a boil. Sauté the veal escalopes until golden brown, about one minute on each side.
Step 2
Set the sautéed escalopes aside, then add chopped capers to the skillet with oil and sauté for thirty seconds. Next, pour in the Madeira and let it reduce almost completely. After that, add thinly sliced lemons, pour in the chicken broth, and simmer on high heat for about five to seven minutes.
Step 3
Season with chopped parsley, add the sautéed escalopes to the sauce, and simmer everything together for another minute.
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