Veal Piccata is simple to prepare and delicious.  Originally from Italy, Veal Piccata is now a standard for veal scallops.  The richness of the butter and the sourness of the lemon complement the salty, vinegary, pungent flavour of the capers.

Capers are actually pickled flower buds

Capers are actually pickled flower buds.  On a recent trip to Cyprus, my friend’s sister served homemade pickled capers (stems as well as the buds) as a relish to accompany dinner.  Capers are native to Cyprus and grow on a shrub like bush.

Enjoy Veal Piccata with your favourite pasta or with Spaetzle Von Dunlop (recipe follows)

Veal Piccata

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Serves	4
Inspiration	Emeril Lagasse

Ingredients

• 4 serving sized pieces of white veal (put through the tenderizer or pounded to a thickness of 1/8 inch)
• 1/2 cup all purpose flour
• 1 1/2 Tsp salt
• 1/2 Tsp freshly ground pepper
• 5 Tbsp butter
• 1 cup your favourite dry white wine
• 1/2 cup unsalted chicken broth
• 1 clove garlic (minced)
• 1 Large lemon, juiced (about 2 tbsp)
• 2 Tbsp drained capers
• 1 Tbsp freshly chopped parsley (or 1 tsp dried parsley)

Directions

In a shallow bowl or plate combine the flour, 1 tsp salt and pepper. Stir to combine. Dredge the veal scallops one at a time in the seasoned flour.

Shake off the excess flour. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add 1 1/2 tbsp of the butter and working quickly, cook the veal until golden brown on both sides (about a minute per side). Transfer to a plate and set aside.

Deglaze the pan with the wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, minced garlic, lemon juice and capers and cook for 5 minutes or until the sauce has thickened slightly.

Whisk in the remaining 1/2 tsp of salt, the remaining 31/2 tbsp of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute.

Serve immediately with a garnish of sprig of parsley.

Spaetzle von Dunlop

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Serves

4

Ingredients

• 1 Pkg fresh cooked spaetzle
• 3 - 4 Strips bacon
• 1 large onion (chopped, medium)
• 2 Tbsp olive oil
• 1 Tbsp butter
• salt and freshly ground pepper to taste

Directions

Bring a pot of salted water to boil.

Drop in the fresh spaetzle and cook until they float to the top. Drain the spaetzle in a colander.

Meanwhile heat the olive oil and butter in a large frying pan, until the butter has melted. Add the bacon and onions and cook, stirring often, until the bacon is crisp and the onion softened and cooked through.

Add the cooked spaetzle to the bacon and onion mixture and stir to coat completely. Spaetzle typically accompanies meat or fish dishes served with abundant sauce or gravy.