Veal Piccata is a classic Italian dish, thin scallops of veal cooked with lemon and butter. It is best when it can come straight from the stove to the table. The good news is that it cooks very quickly.
- Veal Scallops - 12
- Salt and freshly ground pepper to taste
- Flour for dredging
- Olive Oil - 1/2 cup
- Beef Stock - 2 tablespoons, heated
- Juice of 1 lemon
- Unsalted Butter - 3 ounces
- Parsley - 2 tablespoons, minced
- Lemon - 1, cut into 6 thin discs
- Parsley Leaves - 8 to 10, stemmed and minced
Put the veal scallops between two sheets of plastic wrap and pound thin with a mallet or other heavy flat object. Remove the plastic wrap and sprinkle them with salt and pepper. Dredge lightly in flour, shaking off the excess. Heat the olive oil over medium-high heat in a large saute pan. Add the veal and saute quickly, 1 to 2 minutes per side, until done through. Drain off the oil and add the stock, lemon juice, butter, and parsley. Stir well and heat thoroughly.
To serve: Divide the veal scallops among six warmed serving plates. Spoon sauce over and around the veal. Sprinkle the lemon discs heavily with minced parsley and place one on each dish.