Veal Picatta

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Picatta was originally the word for veal cutlets in italian which were then cooked in any manner. Today's definition has meat (veal or chicken) being sauteed in butter and the sauce is a lemon-white wine-shallot reduction with capers. This dish is considered to be one of the continental european classics.

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Steps

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Squeeze the juice from the lemon and set the juice aside.

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To flatten the cutlets: stretch a piece of plastic wrap across your work surface , place the veal cutlets on it , and lay another piece of plastic wrap on top.

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Then , using a meat mallet , rolling pin or similar object , flatten the cutlets between the layers of plastic wrap until they are about 1 / 4 inch thick.

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Combine the flour , salt and pepper on a plate or in a shallow baking dish.

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Heat a heavy-bottomed saut pan over medium-high heat for a minute , then add the olive oil and heat for another 30 seconds or so.

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Add the onion and garlic to the pan and saut until the onion is slightly translucent , about 3 minutes.

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Remove the onion and garlic from the pan and set them aside.

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Add the butter to the pan and let it heat until it turns foamy.

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Now dredge both sides of the veal cutlets in the flour mixture , shake off any excess flour and add them , one at a time , to the hot pan.

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Work in batches if necessary , rather than.

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Ingredients

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veal cutlets, sweet onion, garlic cloves, olive oil, all-purpose flour, butter, dry sherry, lemon, capers, veal stock, italian parsley, kosher salt, fresh ground white pepper