piccata al · from Italy · Secondi Piatti
Ingredients (for 4 people)
- 8 thin veal scaloppine, about 70 to 80 grams each
- 80 grams butter
- juice of 2 large lemons
- about 100 milliliters veal stock or chicken broth
- 2 tablespoons capers in brine, rinsed
- flour for dredging
- Salt
- white pepper
- finely chopped flat-leaf parsley.
Preparation
- Pound the veal scaloppine thin between plastic wrap, season with salt and white pepper and dust them lightly with flour.
- Melt half of the butter in a large pan over medium-high heat.
- Fry the scaloppine in batches for about 1.5 to 2 minutes per side until golden brown, then remove and keep warm.
- Deglaze the pan with the lemon juice and the stock, scraping up the browned bits from the bottom of the pan with a wooden spoon.
- Reduce the heat and swirl in the remaining butter in small pieces until the sauce is lightly thickened and glossy.
- Add the capers and warm them through briefly.
- Pour the sauce over the scaloppine, sprinkle with parsley and serve immediately.
- Buttery tagliatelle or a simple mashed potato goes well with it.