Johnny’s Veal Piccata

Okay , so this one is controversial. I get the fact that some people are not comfortable with veal in the UK, given that Rose Veal comes from young calves. Here it can be difficulty to track down as many of the big stores donbt stock it.

However if you go to Italy it is extremely common.

It is also much better for you, as it is low in fat and cholesterol.

Piccata is the Italian culinary term for flattened. For me the stars of the show are the capers and the lemons. Although I think it could possibly work with a meat alternative, such as grilled halloumi.

Ingredients

2 x TBSP Vegetable Oil

1/2 cup of plain flour

2 x Veal Cutlets

1 x Cup of stock

2 x Lemons, one sliced and both squeezed

2 x TBSP Capers

2 x TBSP butter

Chopped Parsley

1. Heat a saute pan over medium heat for 2 mins.

2. Dredge both cutlets in flour, salt and pepper. Shake off excess and cook for 3 minutes until brown.

3. Remove and set aside.

4. Add the wine, stock and lemon juice to the pan, scraping off the good bits, Cook for about 3 minutes.

5. Add in the butter, parsley and more lemon juice.

6. Place the cutlets on the plate, garnish with lemon and pour over the sauce.

Now if you want to talk lemons then we must talk Amalfi. Lush and verdant, intoxicatingly beautiful. This is home to sfusato Amalfitano. Protected status for the best lemons in the world.