"Garlicky, Lemony, delish tender veal. Serve over angel hair, polenta or mashed garlic potatoes."
veal scallopini, pounded thin
salt and pepper, to taste
garlic cloves, sliced very thin
low sodium chicken broth
lemon, thinly sliced
capers, rinsed well drained
Heat oven to the lowest temperature it can be set at about 170 degrees.
Season veal with salt and pepper to taste and dredge in flour.
Over medium high heat in a heavy large pan heat enough olive oil to cover bottom of pan till hot. Add sliced garlic and fry till tan in color, remove garlic slices and set a side. Remove oil leaving just enough to fry slices of veal. Adding as you fry additional slices if needed.
Brown seasoned veal in the garlic oil medium high heat about 2-3 minutes per side.
Remove veal and place in a warm oven.
Saute the lemon slices browning one side flip then add shallots adding oil if needed.
Top the veal with the browned lemon slices.
De-glaze pan with wine and chicken broth scraping pan to get all the browned bits of yumminess.
You can make a slurry of 1 teaspoon flour and a bit of the broth add to the wine sauce for a thicker result. Or whisk 1 tablespoon butter into the wine sauce for a creamy richer results.
Reduce to half then add capers and half the parsley.
Plate the veal and lemon, pour the wine sauce over veal, top with remaining parsley and all the fried garlic.
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Veal Piccata With Crisp Fried Garlic (cont.)