Veal scaloppine piccata
- Preparation 25 min
- Cooking 25 min
- Servings 4
- Freezing Absolutely
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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!
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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
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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!
Scaloppine refers to thin, pounded cutlets of meat, and in this recipe that means veal scallops hammered thin, then dredged in flour and lemon pepper, dipped in egg, and pan-fried in olive oil and butter until golden on both sides.
The piccata style comes from the tangy pan sauce built with white wine, beer, chicken broth, capers, and thin lemon slices, finished with cream and fresh parsley. That bright, briny sauce spooned over the golden veal cutlets is what defines a classic piccata.
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