Ingredients
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500 g, pounded Veal round steaks
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60 g Flour
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Salt to taste
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Pepper to taste
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2 tablespoons Sunflower oil
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250 ml Beef broth
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100 ml, dry White wine
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1 tablespoon Lemon juice
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2 tablespoons Capers
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2 tablespoons Butter
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2 tablespoons, finely chopped Parsley
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for garnish Lemon slices
Directions
Piccata is a term for a dish that includes veal or chicken meat that is sliced, then tenderized with a meat mallet, coated in flour, cooked, and served in a sauce made of lemon juice, butter, and capers.
1. Prepare the Flour Plate
On a plate or in a shallow dish, combine flour, salt, and pepper. Mix well to ensure an even distribution of the seasoning. This step will create a flavorful coating for the meat.
2. Heat Oil in a Pan
Heat a heavy-bottomed skillet over medium-high heat. Once the pan is hot, add oil and allow it to heat for another 30 seconds. Using oil that can withstand higher temperatures, like olive oil or vegetable oil, will help achieve a golden-brown crust on the meat.
3. Dredge the Steaks
Take the veal cutlets and dip both sides into the flour mixture. Ensure that each cutlet is well-coated, then gently shake off any excess flour. This will help create a light and crispy texture when cooked.
4. Cook the Steaks
Avoid overcrowding the pan; cook the cutlets in batches if necessary. Cook them for about 2 to 3 minutes on each side or until they are nicely browned. Once cooked, transfer the cutlets to a plate and cover them with foil to keep them warm. If desired, you can also place them in an oven set to a very low temperature while you prepare the sauce.
5. Make the Sauce
In the same pan where you cooked the cutlets, add broth, wine, lemon juice, and capers. Allow the mixture to come to a boil, then reduce the heat to low and simmer for about 3 minutes, or until the mixture reduces by approximately one-third. As it cooks, use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pan.
6. Add Butter
Towards the end of cooking, stir in the butter and chopped parsley. Taste the sauce and adjust the seasoning as needed. The butter will add richness to the sauce and help create a silky texture.
7. Serve
Plate two cutlets per person and garnish with lemon slices. Generously drizzle the sauce over the cutlets and serve immediately. Enjoy your flavorful and zesty Piccata with a side of your choice, such as pasta or a fresh salad!
