Active Time
N/A
Total Time
N/A
Yield
Serves : 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.)  More Veal Recipes

How to Make It

Step 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.

Step 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 May Like