Veal Scallopini Piccata
White wine, lemon, and veal wedges are classic dishes that are cooked fast enough for a weeknight dinner. Extremely tender veal and demi-glace velvet veal make this easy dish extra special, perfect for serving with your partner
6 cutlets (1/2 inch thick) cut from the highest of the veal
Freshly ground kosher salt and black pepper
¼ cup of all-purpose flour, to wash dust
Clarified butter or ghee
½ cup dry wine
1 Demi-Glace de Veau container
½ glass of water
½ lime, thinly sliced
¼ cup of capers, drained (if using salted capers, rinse thoroughly before use)
2 tablespoons of fresh juice
2 tablespoons unsalted butter
¼ cup of chopped parsley
1.Place the escalop on a chopping board and canopy with wrapping or parchment paper; With a meat hammer, mash evenly until the thickness of the meat is about ”, repeat with remaining meat slices. Season all sides with S&P then coat the clams with flour, removing excess.
2.In a large skillet, heat about 2 tablespoons of pure butter over medium-high heat. Working in groups, add the cutlets and cook, turning once, until each side are golden, a complete of about 3 minutes. Add more butter to the pan between batches if necessary. Transfer the cooked meat slices to a serving plate and keep warm.
3.In the same skillet over medium-high heat, carefully add the wine, scraping the golden portions off rock bottom of the pan. Cook until the wine is reduced for about 3 minutes.Add demi-glace, water and lemon wedge; bring back a boil and continue cooking until reduced by half again, about 6 to 10 minutes. Reduce heat to low then stir in capers, juice , butter and parsley; season with salt and pepper. add the sauce over the cutlets and serve immediately.