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Rose Veal Piccata

Author: Farmer Kelley

INGREDIENTS



  • Salt and black pepper


  • ½ cup flour, for dredging


  • 3 tbsp olive oil or butter


  • ½ cup chicken or rose veal stock


  • ¼ cup fresh lemon juice


  • 2 tbsp capers, drained


  • 2 tbsp butter (to finish)


  • 2 tbsp parsley, chopped

Instructions


  1. Prepare the rose veal. Season cutlets with salt and pepper. Lightly dredge in flour and shake off excess.


  2. Cook the rose veal. Heat oil or butter in a skillet over medium heat. Cook rose veal 1-2 minutes per side until lightly golden. Remove and set aside.


  3. Make the sauce. In the same pan, add stock and lemon juice, scraping up any browned bits. Stir in capers and simmer 2-3 minutes.


  4. Finish. Return the rose veal to the pan and warm through. Stir in butter until the sauce becomes glossy.


  5. Serve. Sprinkle with parsley and spoon sauce over the rose veal.