Recipe : Veal Piccata

Servings: 4
8 portions of veal schnitzels from Hudson Meats
150ml chicken stock from Hudson Meats
60ml white wine
1 cup flour seasoned with 1 tsp each salt, garlic powder and pepper
3 cloves minced garlic
2 tbsp chopped parsley
2 tbsp capers
Juice from ½ lemon
2 tbsp butter
Lemon slices
4 tbsp olive oil
1 tsp salt
1 tsp pepper
  1. Pat dry veal and season with salt and pepper.
  2. Add oil to a large frying pan.
  3. Dredge both sides of veal in flour mixture and fry in pan in pan in batches for 2 minutes on each side. Shallow fry in batches and transfer to a plate.
  4. Add garlic to remaining oil. Once fragrant add wine, lemon juice, stock and cappers.
  5. Bring to a boil and simmer. Once reduced, Stir in butter and parsley. Season with pepper.
  6. Serve veal with sauce and lemon slices. 

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