Simplicity at its best! Piccata is a smooth, satisfying
taste. This recipe works well with chicken also. The lemon-wine sauce
minus the capers is a base sauce and may be used for many dishes.
Preparation Time: 30 Minutes Serving Size: 4
- 1 stick (8 tablespoons) unsalted butter, clarified
- 4 veal scaloppini
- 1/4 cup all-purpose flour
- 1/4 cup fresh lemon juice
- 1/2 cup sauvignon blanc wine
- 2 tablespoons capers, more or less to taste
- 3 tablespoons unsalted butter, cold
To clarify the
butter, place a large skillet over medium-low heat. Add butter and allow to
slowly melt. After about 10 minutes, use a teaspoon to scrape and discard
the white milk solids that rise to the top of the melted butter. This
process may take a total of 15 minutes. Once all of the milk solids have
been discarded, the remaining oil is the clarified butter.
Place the veal, one at a time, on a piece of plastic wrap and sprinkle lightly with water.
Cover with another piece of plastic wrap and pound gently from the inside to
the outer edge to thin and shape equally. Lightly salt and pepper both sides
of the pounded scaloppini. Dredge in flour and shake off the excess. Heat
the clarified butter over medium-high and sauté the four scaloppini one
minute per side. Remove to a cooling rack and set aside. Remove the pan from
With the pan off the heat, pour in the lemon juice and wine. Place back
on medium-low heat and stir to pick up any brown bits on the bottom of the
pan. Add the capers and let reduce slightly for five minutes then lower the
heat. Stir in the remaining 3 tablespoons of cold butter, one at a time,
allowing each to melt before stirring in the next.