Veal Piccata Recipe
- 1 1/4 cupslow-fat chicken stock or low-sodium fat-free chicken broth
- 1/3 cup dry white wine
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 lb veal cutlets (also called scallopini; 1/4 inch thick)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, thinly sliced
- Special equipment: a well-seasoned ridged grill pan
- Accompaniment:buttered noodles with chives
- Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.
- Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.
- While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.
- Stir parsley into warm sauce and pour over veal.
