Veal Piccata

Ingredients for Veal Piccata

• 300ml low-fat chicken stock or low-sodium fat-free chicken broth

• 80ml dry white wine

• 1 tablespoon plain flour

• 2 tablespoons water

• 1 tablespoon unsalted butter

• 1 tablespoon fresh lemon juice

• 2 tablespoons chopped fresh flat-leaf parsley

• 900g veal cutlets (also called scallopini

• 1/4 inch thick)

• 3/4 teaspoons salt

• 1/2 teaspoons black pepper

• 1 lemon, thinly sliced

• Accompaniment:buttered noodles with chives

• a well-seasoned ridged grill pan

How to make Veal Piccata

Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 180ml ), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.

Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.

While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.

Stir parsley into warm sauce and pour over veal.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.