Lynne loves this dish and ate it a lot when she
lived in London, where there are many good authentic Italian restaurants. She
has not ever cooked it but found this recipe by Donna Hay that she wants to try
soon and thought you might also like it. Veal production nowadays is strictly
controlled, the calves are not tightly penned as in the past. That means the
veal is not white but pale pink and very delicious. So don't let history put
you off eating it. You can of course also use pork escalopes
Donna Hay's recipe for Veal Piccante
Ingredients
8 veal cutlets, pounded thin - 1 cup
of flour for dredging - ¼ tsp salt - ¼ tsp of fresh ground black pepper - 3 Tbls
of butter - 1 Tbls of extra virgin olive oil - ½ cup of chicken broth - ¼ cup
of dry vermouth or white wine - ¼ cup of freshly squeezed lemon juice - ⅓
cup of capers, drained and rinsed - ⅓ cup of fresh parsley, chopped
Directions
Prepare the veal by pounding thin between two
sheets of wax paper. Season the flour with salt and pepper. Dredge each piece
of veal in the flour making sure you coat both sides. In a large skillet heat
the butter and the olive oil over medium heat. Sauté the veal for around 2
minutes on each side, add more butter if needed. When all the veal is done
remove from the skillet and set aside. Turn up the heat deglaze the pan with
the broth, lemon juice, vermouth and capers. Scrape the brown bits from the
bottom of the pan and reduce. Return the veal to the pan for 2 more minutes. Plate
the veal and pour the sauce all over the top. Garnish with parsley
© John & Lynne Ford, Adamastor & Bacchus 2017
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