VEAL PICCATA

NOTE: As this is one of Tina's favorite dishes (both at Chez B and dining out), we have tried it a great many times in locations all over the world. I have simply kept note of the better renditions and, over time, developed my own version. Enjoy!

Dec 17, 2014 - revised Aug 21, 2018

• 1/2 lb veal cutlets
• *1/2 cup chicken stock
• flour
• 1/4 cup dry white wine
• 1/4 cup olive oil or less
• 1/8 cup lemon juice
• 1 tbs butter
• parsely and minced shallots (OK to substitute onions in lieu of shallots)
• 1 tbs capers

If cutlets are thicker then 1/4 inch, pound them between plastic wrap with a kitchen mallet (or a can of soup works fine if you don't have the mallet!).
Sprinkle with S&P.
Coat both sides lightly with flour.. .the flour won't adhere much to the meat, but it helps thicken the sauce.
Heat OIL & BUTTER in pan.
Add cutlets. Brown for 1 1/2 minutes (thinner cuts) or 2 minutes (thicker cuts) ..no longer!
Flip to other side and brown for 30 seconds!! DON'T OVERCROWD PAN.
Remove veal to warm platter....add a tbs or so of minced shallots to the pan juices.
Add remaining ingredients. *Chicken stock (broth) compliments the "lighter" taste/consistency of the veal; however, you can just as easily use beef broth instead for a slightly darker, more robust sauce
Return veal to skillet,for a minute or two, sprinkle with parsely & capers and serve immediately with pan sauce.

NOTE: Recipe can easily be converted to "Chicken Picatta"; use thinly sliced, skinned breasts and follow same procedure as above. I even use sliced turkey breasts with excellent results.