Veal with Lemon and Capers
Adapted from Le Cordon Bleu Italian
Ingredients:
- 4 veal scallops, about 4 oz. each
- All-purpose flour, seasoned with salt and pepper
- 2 eggs, beaten
- 3 tablespoons oil
- 3 tablespoons unsalted butter
- 1 cup white wine
- 1/4 cup capers, rinsed and drained
- 2 oz. Demi-Glace GoldŽ or 1 tablespoon Glace de Poulet GoldŽ
- 1 cup hot water
- 1-2 tablespoons lemon juice
- 1/2 cup unsalted butter, chilled and cubed
Method:
Pound each piece of veal with a mallet until it is 1/8 inch thick, then cut into thirds and coat with the seasoned flour. Put the beaten egg in a bowl and mix together with 2 tablespoons water. Coat the veal in the egg mixture, draining off any excess.
Heat the oil and butter in a nonstick skillet. Cook the veal, in batches, for 3-5 minutes, until golden brown on both sides. Drain on paper towels, cover and keep warm while cooking the other veal slices.
Pour off the oil from the pan, add the wine and capers and cook for 8 minutes, or until almost dry. Add the Demi-Glace GoldŽ or Glace de Poulet GoldŽ with hot water and whisk until smooth. Cook for 5 minutes, or until reduced by half.
Add 1 tablespoon lemon juice, then transfer the sauce to a small saucepan (keeping the skillet on one side). Whisk in the cubes of butter, without allowing the sauce to boil. Adjust the seasoning, adding more lemon juice if necessary.
Transfer the veal to the skillet, pour in the sauce, cover and leave for 2 minutes before serving.
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