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Veal Picatta Recipe

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This recipe for Veal Picatta is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Veal Medallions (pounded)
1 med Shallot, chopped
Seasoned flour
1/3 cup White Chablis wine
2 tbsp Olive oil
1/3 cup Chicken stock
1 lg Lemon-half thinly sliced, half juiced
½ tsp Capers, drained
Directions:
Directions:
Dredge medallions in flour; heat olive oil in skillet. Add lemon slices and cook 1 minute on each side, remove and set aside. Sauté medallions in hot oil until golden brown on outside, but still juicy (1 to 2 minutes per side); remove to warm platter. Melt 1 tablespoon butter in same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Deglaze with wine and broth and bring to a boil over high heat, scraping up any brown bits from pan; boil until reduced by half, about 1 minute. Stir in lemon juice, capers and remaining butter. Pour over medallions and garnish with sautéed lemon slices.

 

 

 

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