Veal Piccata
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.25 cups
Chicken Stock (low-fat)1 cup
White Wine (dry)1 tbsp
All-Purpose Flour2 tbsps
Water1 tbsp
Unsalted Butter1 tbsp
Lemon Juice (fresh)3 tsp
Salt1 tsp
Black PepperDirections:
1
Make sauce: Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes
2
Whisk together flour and water in a cup, then whisk into stock
3
Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste
4
Keep sauce warm
5
Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes
6
Whisk together flour and water in a cup, then whisk into stock
7
Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste
8
Keep sauce warm
9
Prepare veal: Cut veal into 3-inch pieces, then pat dry with paper towels
10
Lightly oil grill pan and heat over high heat until just smoking
11
While pan is heating, sprinkle veal with salt and pepper
12
Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter
13
Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal
14
Stir parsley into warm sauce and pour over veal
15
Cut veal into 3-inch pieces, then pat dry with paper towels
16
Lightly oil grill pan and heat over high heat until just smoking
17
While pan is heating, sprinkle veal with salt and pepper
18
Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter
19
Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal
20
Stir parsley into warm sauce and pour over veal