Veal Piccata (Italian-American)

Much like chicken marsala and veal saltimbocca, veal piccata is an Italian import that has become foundational to the Italian-American restaurant menu. Tender veal scallopini (top round "cutlet" steaks, which have been pounded thin, dredged in flour, then pan-fried) get a boost of brightness from a simple white wine and lemon juice sauce. Briny capers and a generous handful of Italian parsley leaves lend tang, colour, and texture. If scaling up for a crowd, use a second skillet to cook the veal in batches. Because the texture of the light breading turns soggy quickly, the cutlets are best when served fresh from the stove.

12 veal cutlets, also called scaloppine, pounded until ¼" thick (about 2 lbs)
kosher salt
black pepper, freshly ground
½ cup all-purpose flour, unbleached
4 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
½ cup dry white wine
1¼ cups chicken stock
1 lemon, thinly sliced
1 Tbsp. lemon juice, freshly squeezed
¼ cup capers, drained
2 Tbsp. fresh parsley, chopped

Season veal with salt and pepper and dredge in flour, shaking off excess. Heat 2 Tbsp. butter and oil in a 12" skillet over medium-high heat. Working in batches, add veal, and cook, turning once, until golden brown, about 3 minutes. Transfer to a serving platter, and set aside.

Add wine to skillet, and cook, scraping bottom of pan until reduced by half, about 3 minutes. Add stock and lemon slices, and bring to a boil; cook until reduced by half, about 8 minutes. Add remaining butter, juice, capers, and parsley, and season with salt and pepper. Pour sauce over veal and serve immediately.

Makes 6 servings.