Veal Piccata

Veal Piccata

I first had veal years ago, I knew it was so wrong to like it, but I did. There are two types of food my father won't eat: raw fish and veal. Like father, unlike daughter. I cannot get enough sushi and I really enjoy veal. C thought this dish was just "okay". I really liked it and I am excited to have the leftovers for lunch tomorrow. Maybe I should have sushi for dinner...

serves 2 to 3

¾ pound veal cutlets, pounded to about 1/8 of an inch thick
½ cup flour
salt and pepper
1 cup chicken stock
¾ cup dry white wine
1 tablespoon olive oil
2 tablespoons butter, divided
juice of a lemon
1 tablespoon capers
½ cup mushrooms, sliced
½ cup artichoke hearts
½ lemon, cut into thin round slices

Pound the cutlets by placing them between two sheets of plastic wrap and pounding them with a mallet or the back of a large spoon. Pound them until they are about 1/8" thick. In a wide bowl or pan, mix the flour with some salt and pepper. Dip the cutlets into the flour and coat them thoroughly. Pat off all the excess flour.

Heat oil and one tablespoon butter in a large frying or sauté pan. Place the cutlets into the pan (in batches if necessary, do not overcrowd the pan), and brown on both sides. Remove from the pan and keep warm. Sauté the mushrooms until soft.

Pour off the excess fat, leaving just a thin film, and the brown bits on the bottom of the pan. Add the wine, and stir with a wooden spoon until the browned bits come off the bottom and begin to dissolve. Add chicken broth, and continue cooking, stirring, until reduced by half.

Add the juice of a fresh lemon, capers, artichoke hearts, remaining butter and salt, pepper to taste. Cook until all the ingredients are heated through. Add the cutlets to coat with the sauce. Garnish each portion with a couple of lemon slices. Serve.

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