Easiest Way to Prepare Thomas Keller Veal Piccata

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, veal piccata. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Veal Piccata is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Veal Piccata is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have veal piccata using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Veal Piccata:

1. Take 1 pound veal cutlets pounded thin with a jacquard
2. Make ready 1 cup chicken broth combined with 1 box chicken Demi-glacé
3. Take 1/4 cup dry white wine
4. Make ready 1/4 cup fresh lemon juice
5. Get 1 Tbs capers drained and rinsed
6. Get 3 tablespoons cold butter
7. Make ready To taste Assorted fresh herbs chopped (I used basil, thyme, parsley, and oregano)
8. Take as needed Seasoned flour for dredging
9. Prepare To taste Salt and pepper and a pinch of red pepper flakes to taste
10. Get As needed Oil and butter for sautéing
11. Make ready 1 shallot or one slice of sweet onion chopped fine
12. Take Too garlic cloves finely minced

Instructions to make Veal Piccata:

1. Heat oil and butter, about 2 tablespoons of each, in a large sauté pan until very hot. Add veal to pan after dredging with flour and cook on both sides until brown. Remove to a plate.
2. Into the skillet the veal was cooked, add onions and salt, pepper and red pepper flakes to taste. Cook onions until soft. Then add garlic and cook for one minute. Now add white wine and cook until reduced to almost nothing. Add chicken stock and lemon and cook until reduced by half.
3. Then add capers and butter and swirl until this sauce becomes creamy doing this on very low heat. Remove from heat before the butter has finished melting. Add herbs and pour over veal to serve.

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