Veal Piccata

• tổng thời gian: 20 minutes

Nguyên liệu

4 (4-ounce) veal cutlets

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup all-purpose flour

7 tablespoons (3 1/2 ounces) cold unsalted butter, cut into pieces, divided

2 tablespoons extra-virgin olive oil, divided

3 tablespoons finely chopped shallot

1 large garlic clove, thinly sliced

1/3 cup dry white wine

1/2 cup chicken broth

2 tablespoons drained non-pareil capers

1 tablespoon fresh lemon juice (from 1 lemon)

1 tablespoon chopped fresh flat-leaf parsley

Hướng dẫn

Sprinkle veal cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge seasoned cutlets in flour, and shake off excess. Heat 1 tablespoon each of the butter and the oil in a large nonstick skillet over medium-high. Add 2 veal cutlets, and cook until golden on bottom, 2 to 3 minutes per side. Transfer cutlets to a large plate; wipe out skillet. Repeat cooking process with 1 tablespoon of the butter and remaining 1 tablespoon oil and cutlets. Wipe out skillet.

Heat 1 tablespoon of the butter in skillet over medium. Add shallot and garlic; cook, stirring constantly, until fragrant and garlic just starts to brown, about 30 seconds. Add wine, and cook until almost evaporated, 1 minute. Add broth, and bring to a boil over medium; cook, stirring occasionally, until mixture is reduced by half, about 3 minutes. Whisk in capers and lemon juice. Reduce heat to low, and whisk in remaining 4 tablespoons butter, 1 tablespoon at a time, until melted and sauce is creamy, about 2 minutes.

Transfer cutlets to plates, and spoon sauce over top. Sprinkle evenly with parsley.

Dinh dưỡng

• Calo: 624 kcal
• Tổng Chất béo: 38 g
• Chất béo bão hòa: 16 g
• Chất béo không bão hòa: 0 g
• Cholesterol: 161 mg
• Natri: 855 mg
• Tổng Carbohydrate: 44 g
• Chất xơ: 3 g
• Tổng Đường: 3 g
• Chất đạm: 22 g