362 of 365

Veal with caperberries 1

Double-Dipped Veal Piccata with Lemon Zest and Caperberries
Recipe 362 of 365

Here, the breadcrumbs for a crisp veal (or thinly-sliced chicken) piccata crust are mixed with lemon zest (so every bite has good citrus flavor), then topped with caperberries, which are the actual fruit of the bush that produces capers.

TIME: 20 minutes
MAKES: 2 to 4 servings

2 tablespoons all-purpose flour
1 large egg, beaten
1/2 cup panko breadcrumbs
Zest of 1 lemon
Salt and freshly ground pepper
2 veal scaloppine (about 1/2 pound), each cut in half, if serving four
1 tablespoon butter
1 tablespoon olive oil
Juice of 1 lemon
1/4 cup white wine
6 caperberries, sliced

Place the flour, egg, and breadcrumbs on three separate small plates. Mix the lemon zest with the breadcrumbs, and season the flour and egg with salt and pepper.

Heat a large, heavy skillet over medium-high heat. While the pan heats up, dip each piece of veal first in the flour, then in the egg, then in the breadcrumbs, coating well on all sides in each step. Repeat with the remaining meat, then dip again in egg and again in panko. (You might not quite get a full layer on all sides; that’s okay.)

Add the butter and olive oil to the skillet. When the butter has melted, swirl the pan to combine the two, and add the veal. Cook for 3 to 4 minutes, until browned, flip, and cook another 2 to 3 minutes on the second side, or until browned. (Cooking time will depend on how thin your veal scaloppine are, so use your judgment; veal does get tough when cooked too long.)

Transfer the meat to a plate. Add the lemon juice, wine, and sliced caperberries to the pan, swirl for a few seconds to let the liquid reduce to just a tablespoon or two, and drizzle the caperberries and the juices onto the veal. Serve immediately.


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Filed under Beef, recipe

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