When I saw Richard’s post on Chicken Piccata, I knew I had to make this with veal scaloppine. Piccata is a classic dish from Lombardia that is traditionally made with veal, but can also be made with chicken or turkey breast. The classic preparation is with white wine and parsley only, but here I prepared a more American-Italian version with stock, lemon, and capers as well. It turned out very nice, although I will probably use less capers next time as I only enjoy them in a small quantities. I should also do a post on the more simple classic version. Richard, thanks for providing me yet again with inspiration for a new recipe to try!
4 thin veal scaloppine, about 250 grams (.6 lbs) total weight
flour or rice flour
2 Tbsp clarified butter
60 ml (1/4 cup) dry white wine
2 Tbsp fresh lemon juice
60 ml (1/4 cup) homemade chicken stock or veal stock
1 Tbsp capers, rinsed and drained
2 Tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper
Brown the veal on both sides quickly in batches over high heat in clarified butter. (Use olive oil if you haven’t made clarified butter. You really should!)
Don’t overcook the veal, you only need to brown it as it will continue to cook while it’s resting and when you join it with the sauce.