Veal scaloppine piccata

Name: Veal scaloppine piccata
Prep time: 25 min
Cook time: 25 min
Ingredients: 3/4 cup flour; 1 tablespoon lemon pepper; 8 veal scallops (about 800 g), hammered; 3 eggs, beaten; 1/4 cup olive oil; 2 tablespoons butter; 1/2 cup white wine; 1/4 cup strong Belgian style blond beer; 1 1/4 cups chicken broth; 1/4 cup capers; 1 lemon, cut into thin slices; Zest from 1/2 lemon; 1/2 cup 15% country-style cream; 1/4 cup finely chopped fresh parsley + a little for the service; Ground pepper

Preparation :25 min Cooking :25 min

Difficulty :easy

Servings :4

This recipe for veal scaloppine piccata with lemon is a special request of a follower. When I am asked, I can not refuse. Obviously, it tastes lemon! The bold side of the country cream cuts the acidity and brings a very interesting balance. The kind of dish that will be as good in winter as in summer on the terrasse. Chin my man!

Ingredients

3/4 cup flour
1 tablespoon lemon pepper
8 veal scallops (about 800 g), hammered
3 eggs, beaten
1/4 cup olive oil
2 tablespoons butter
1/2 cup white wine
1/4 cup strong Belgian style blond beer
1 1/4 cups chicken broth
1/4 cup capers
1 lemon, cut into thin slices
Zest from 1/2 lemon
1/2 cup 15% country-style cream
1/4 cup finely chopped fresh parsley + a little for the service
Ground pepper

Preparation

In a large plate, add the flour, lemon pepper and season with pepper. Mix and set aside.
Dip the veal scallops in the egg and then in the flour mix. Shake to remove excess flour and place on a plate. Set aside.
In large nonstick skillet over medium high heat, add 2 tablespoons olive oil and 1 tablespoon butter and melt. Cook the veal for 2 to 3 minutes per side, a small amount at a time, until golden brown. Place on a plate without piling and set aside. Repeat for the remaining scallops and add a little butter and olive oil between each batch, when needed.
Remove the impurities in the pan and put back on the heat over medium heat.
Add the white wine and the beer then scrape the bottom to get the flavours. Pour chicken broth, capers, slices and lemon zest, season with salt and pepper and stir. Simmer for 6 to 8 minutes, stirring occasionally.
Add the cream and fresh parsley and stir. Continue cooking for 1 to 2 minutes while stirring. Serve scallops in plates, smother with the sauce and garnish with fresh parsley!

COOK MODE

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Our wine stewards suggest

+- 20$ Inama Soave Classico 2016

A good little juice this Inama Soave Classico! Its minerality will cut into the acid side of the lemon and the cream of the dish. It offers a fine nose that opens with scents of almond, pear and white flowers.

BERLINER MELON WEISSE, DUNHAM

A veritable bomb of freshness, this berliner weisse with aromas of lemon and tropical fruits offers a sustained acidity that will tickle the pear to let the lobster express itself in all its delicacy. Surette and low in alcohol, it will be the ideal partner for a meal in the sun.

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