Kevin's Veal Piccata
1 lb (8-16 slices) veal scaloppine
1/2 cup all-purpose flour
2 tbsp olive oil
6 tbsp unsalted butter
1/4 cup white wine vinegar
1/3 cup dry vermouth or white wine
2 tbsp Italian parsley, finely chopped
1 tbsp capers
Ground black pepper
Season each slice of veal scaloppine generously with salt and pepper. Dredge each slice in flour, shaking off the excess.
In a large non-stick skillet over high heat, melt 2 tbsp butter and 2 tbsp olive oil. Fry the scaloppine in batches of 2 or 3, browning each side for about 60 seconds on each side. Set the cooked scaloppine aside on a plate. When done cooking the veal, add the vermouth or wine and the vinegar to the pan, scraping up the browned bits with plastic tongs or a wooden spatula. Reduce the heat and simmer until reduced slightly, or about 5 minutes. Whisk in the remaining 4 tbsp butter, capers and parsley. Add salt and pepper to taste. Quickly return the scaloppine to the pan to warm for 1 minute. Serve with the sauce spooned over the veal.
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