Veal piccata with lemon and capers, pan-fried steamed potatoes
A tender, quick-seared veal Piccata served with a bright lemon, caper and chicken broth sauce, accompanied by butter-browned steamed potatoes.
Pour: 3 Personnes
Ingredients
For the veal piccata
- 3 Thin veal cutlets approx. 450 to 500 g
- 30 g flour
- 1 c. tablespoon olive oil
- 25 g butter divided
- 1 small garlic clove chopped
- 150 ml chicken stock
- 1 lemon
- 30 g capers, drained
- 2 c. tablespoon chopped flat-leaf parsley
- salt
- black pepper
For the potatoes
- 600 to 700 g small firm-fleshed potatoes
- 1 c. tablespoon olive oil
- 15 g butter
- salt
- pepper
- Parsley optional
Préparation
- Cook the potatoes. Wash and steam them for 15 to 20 minutes. They should be tender but still firm. Let them cool and then cut them in half.
- Prepare the veal. Flatten the cutlets to about 5 mm if necessary. Season with salt and pepper. Dredge them very lightly in the flour and carefully remove the excess.
- Brown the potatoes. Heat 1 tablespoon of oil and 15 g of butter. Place the potatoes cut side down against the pan and brown them for 5 to 8 minutes. Season and set aside.
- Cook the veal piccata. Heat 1 tablespoon of oil and 10 g of butter over medium-high heat. Cook the cutlets for about 1 minute 30 to 2 minutes per side. Set aside.
- Prepare the sauce. Sauté the garlic for 20 to 30 seconds. Add the broth and scrape out any cooking juices. Stir in 2 to 3 tablespoons of lemon juice and the capers. Reduce by about a third for 2 to 4 minutes.
- Whisk in butter. Reduce the heat and then stir in the remaining 15 g of butter. Add the parsley and possibly a little lemon zest.
- Finish. Place the cutlets and their juices back into the sauce. Coat them and reheat for 30 seconds to 1 minute maximum.
- Serve immediately with the golden potatoes and possibly a small arugula salad.
Notes
Don't reduce the sauce excessively: the potatoes will absorb some of it. If necessary, add 2 to 3 tablespoons of broth before whipping the butter sauce.
For particularly tender meat, use thin cutlets and avoid cooking them for a long time.
