Veal Piccata with Capers and Lemon Sauce

Piccata is a dish with Italian roots made from meat or fish, cut into small pieces and cooked in an aromatic sauce of lemon, parsley and butter. The classic version of the piccata is from veal thigh pulp escalopes.

Ingredients

• 1/2 cup flour
• 350 g veal thigh pulp
• 4 tbsp. l. butter
• 2 tbsp. l. olive oil
• 1 clove of garlic
• 2 tbsp. l. capers
• 1/2 cup dry white wine
• juice of half a lemon
• 3 sprigs of parsley
• salt, freshly ground black pepper

Directions

1. Cut the meat into 6 thin escalopes and beat lightly. Season the veal with salt and pepper. Dip the meat in flour, shake off the excess.
2. In a large skillet, heat 1 tbsp. l. olive and 1 tbsp. l. butter over medium heat. Add the veal and cook for 3 minutes, until golden brown. Flip the escalopes to the other side and cook for another 2 minutes. Transfer the veal to a platter and fry the next batch of escalopes with the oil in the skillet.
3. Peel the garlic and chop finely. Add the garlic and capers to the skillet and stir-fry for 2 minutes. Pour in the lemon juice and wine and continue cooking the sauce for 1-2 minutes until it thickens. Add finely chopped parsley and 2 tbsp. l. butter, stir. Season with salt and pepper.
4. Return the escalopes to the skillet with the sauce and heat together for 1 minute.