Veal Picatta

Tonight I decided to enjoy a little splurge and make veal picatta. Wonderfully rich and flavorful, this dish is really simple to make as well. And don’t worry if you don’t like veal – this dish is fabulous with thinly sliced chicken breast. When paired with farfalle pasta and Roasted Parmesan Broccoli, it is an elegant meal that requires a little effort and timing. Let’s get to it, shall we?

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Veal Picatta

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 1

Ingredients

6 oz veal, thinly sliced or pounded to ¼ inch thick
2 tbsp all purpose flour
2 tbsp butter, divided
1 tbsp olive oil
½ shallot, diced (approximately 2 tbsp)
2 garlic cloves, minded (approximately 2 tsp)
¾ - 1 cup chicken broth
¼ cup dry vermouth (optional)
6 oz crimini mushrooms, quartered
2 tsp capers
juice of 1 lemon (approximately ½ cup)

Instructions

Sprinkle the veal with salt and pepper.
Dredge or sprinkle the flour on both sides of the veal.
Reserve any flour not coating the veal.
In a large skillet over medium medium high heat, add the olive oil and half the butter.
Swirl the butter and olive oil to combine.
When the butter stops foaming, add the veal.
Cook veal on each side for 1 - 2 minutes, then remove from pan.
Add remaining butter and lower heat to medium.
When melted, add the flour used on the veal and whisk to combine.
Cook the flour butter combination approximately 2 minutes, whisking constantly.
Add vermouth (if not using, add chicken broth) and whisk to combine and lift any fond on the bottom of the pan.
Add the remaining chicken broth and whisk to combine, bringing the sauce up to a simmer.
Add the lemon juice and whisk to combine.
Simmer approximately 2 - 3 minutes to thicken sauce slightly.
If the sauce is too think, whisk in additional chicken broth.
Place the veal back into the sauce to heat, approximately 1 to 2 minutes.
Add the capers and serve over pasta, rice or potatoes.

Sprinkle the veal with salt and pepper. Dredge or sprinkle the flour on both sides of the veal. Reserve any flour not coating the veal.

In a large skillet over medium medium high heat, add the olive oil and half the butter. Swirl the butter and olive oil to combine. When the butter stops foaming, add the veal. Cook veal on each side for 1 – 2 minutes, then remove from pan. Add remaining butter and lower heat to medium. When melted, add the flour used on the veal and whisk to combine. Cook the flour butter combination approximately 2 minutes, whisking constantly. Add vermouth (if not using, add chicken broth) and whisk to combine and lift any fond on the bottom of the pan. Add the remaining chicken broth, shallots, and garlic. Whisk to combine, bringing the sauce up to a simmer. Add the lemon juice and whisk to combine. Simmer approximately 2 – 3 minutes to thicken sauce slightly. If the sauce is too think, whisk in additional chicken broth. Place the veal back into the sauce to heat, approximately 1 to 2 minutes. Add the capers and serve over pasta, rice or potatoes.