Veal Cutlets Piccata

Ingredients

• 4 Quebec Veal cutlets, 120 g (approx. 1/4 lb) each
• 60 ml (1/4 cup) all-purpose flour
• Salt and pepper to taste
• 15 ml (1 tbsp) olive oil
• 30 ml (2 tbsp) dry shallot (French), chopped
• 10 ml (2 tsp) garlic, minced
• 80 ml (1/3 cup) white wine
• 160 ml (2/3 cup) chicken broth
• 1/2 lemon, thinly sliced
• 30 ml (2 tbsp) fresh lemon juice
• 15 ml (1 tbsp) capers
• 30 ml (2 tbsp) chopped fresh parsley or 10 ml (2 tsp) dried parsley
• 30 ml (2 tbsp) cold butter, diced

Preparation

1. Place flour in a shallow dish. Season veal cutlets with salt and pepper, then flour. Shake off excess flour.
2. Heat oil in a large skillet over medium-high heat. Cook cutlets for 1 to 2 minutes on each side. Set aside on a plate.
3. Reduce heat to medium. In the same skillet, cook shallot and garlic for 1 minute.
4. Pour in white wine. Heat until all liquid has evaporated. Add chicken stock, lemon slices, lemon juice, capers and parsley. Stir to combine. Cook for 3 to 4 minutes.
5. Gradually whisk in diced butter.
6. Spoon sauce over cutlets and garnish with lemon slices.

Photo credit: Pratico-Pratiques