Monday, November 27, 2006
Picatta Al Limone
Had enough turkey? I am on overload at my house and decided enough was enough! No more turkey.............
Fortunately for my family, I had a few packages of veal frozen for emergencies.....this would be classified as an emergency. And, another factor that inspired me to prepare this dish was , the veal was sliced thin and pounded to perfection......quick and easy!
6-8 veal pieces, pounded and thin.
4 Tablespoons of butter.
1 Tablespoon oil.
1/2 cup of white Italian wine
Flour for seasoning.
Salt and pepper to taste.
3 Tablespoons of fresh lemom juice.
3 Tablespoons of capers that have been rinsed.
2 Tablespoons of freshly chopped parsely.
1 Cup of chicken stock.
Dust each piece of veal lightly with flour. Heat the olive oil and the butter and fry the veal until it is light brown, about two minutes.
Add the white wine and increase the temperature so that the wine is able to reduce to 3 or 4 tablespoons of liquid. Now pour in the stock and reduce this until all the liquids have become thickened. Add the capers and the lemon juice and simmer for a few minutes. Be sure to taste for seasonings. I had to add more salt.
Return the veal to the pan and let the veal heat for just about a minute. Sprinkle with the fresh parsely and serve at once!
This was very easy and such a pleasure to prepare........Happy Cooking!