Ingredients:

  • 1 1/2 pounds veal scallops (cutlets), about 1/4-inch thick (680g)
  • 1/2 cup all-purpose flour, for dredging (60g)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon freshly ground black pepper (2g)
  • 3 tablespoons olive oil (45ml)
  • 2 tablespoons unsalted butter (30g)
  • 1/2 cup dry white wine (such as Pinot Grigio) (120ml)
  • 1/4 cup freshly squeezed lemon juice (60ml)
  • 1/4 cup chicken broth (60ml)
  • 2 tablespoons capers, drained (30ml)
  • 2 tablespoons unsalted butter, cold (30g)
  • 2 tablespoons chopped fresh parsley, for garnish (30ml)

Instructions:

  1. Pound veal scallops to an even thickness (about 1/8 inch) between two sheets of plastic wrap. Season flour with salt and pepper.
  2. Dredge each veal scallop in the seasoned flour, shaking off excess.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Sauté the veal in batches (don't overcrowd the pan!) until golden brown and cooked through (about 2-3 minutes per side). Remove and set aside. This is the heart of the veal piccata recipe.
  4. Add white wine to the skillet and scrape up any browned bits (deglaze the pan). Simmer until reduced by half.
  5. Add lemon juice and chicken broth. Simmer for a few minutes. Stir in capers and cold butter, swirling until the butter is melted and the sauce is emulsified (thickened).
  6. Return the veal to the skillet and coat with the sauce. Garnish with fresh parsley and serve immediately.