RATING 0.0
No reviews available

Veal Piccata with Orange, Capers and Tarragon

  • SERVINGS: 4

This dish is updated with sophisticated but decidedly non-Italian flavors. The classic Italian cooking technique—pounding the veal and sautéing it over high heat—remains the same. (A butcher can do the pounding for you.)

slideshow More Veal Recipes

Ingredients

  1. 1 pound veal, cut into scaloppine, pounded very thin
  2. Salt and freshly ground pepper
  3. All-purpose flour
  4. 4 tablespoons unsalted butter
  5. 2 tablespoons olive oil
  6. 1/2 cup fresh orange juice
  7. 1 tablespoon finely julienned orange zest
  8. 3 tablespoons capers
  9. 1 1/2 tablespoons sherry vinegar
  10. 1/4 cup chopped fresh tarragon
  1. Season the veal with salt and pepper and coat lightly with flour. In a large nonreactive skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over high heat. Add half of the veal in a single layer and cook about 1 minute per side. Transfer the veal to a large serving platter and keep warm. Repeat with 1 more tablespoon each of the butter and oil and the remaining veal.
  2. Add the orange juice, orange zest, capers and vinegar to the skillet and bring to a boil over high heat. Cook, stirring, until slightly thickened. Add the remaining 2 tablespoons of butter and the tarragon and whisk until blended. Add up to 2 tablespoons of water if the sauce looks thick. Return the veal to the pan and turn each piece to coat with sauce. Transfer the veal to a large serving platter, pour the sauce on top and serve.

Suggested Pairing

This elegant dish calls for an elegant wine. A Chardonnay is ideal. Consider Antinori Cervaro della Sala or, from California, Jekel.

YOU MIGHT ALSO LIKE