Veal piccata is a favourite trattoria dish; we have incorporated its fresh lemon-parsley notes and added pungent capers to give our veal chops a heady flavour. The restaurant-style cooking method (searing the chops, then roasting them in the oven) allows for leisurely preparation of side dishes while the thick chops cook.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2003
Ingredients
Method
Soak capers in water for 10 minutes. Drain; pat dry. Set aside 1 tbsp (15 mL) of the capers; finely chop remainder. Set aside.
In shallow dish, mix together flour, salt and pepper. Press both sides of chops into flour mixture; shake off excess.
In skillet over medium-high heat, melt 1 tbsp (15 mL) of the butter. Brown chops, in 2 batches, about 10 minutes. Place chops, overlapping slightly, in small roasting pan; roast in 400°F (200°C) oven until slightly pink inside, about 10 minutes.
Meanwhile, in same skillet, cook chopped capers, rosemary and lemon rind over medium heat, stirring, until fragrant, about 1 minute. Add stock and lemon juice; bring to boil. Cook, stirring occasionally, until reduced to about 3/4 cup (175 mL), about 5 minutes. Spoon sauce over chops; return to oven and roast for 5 minutes. Sprinkle with reserved capers and parsley. Serve with lemon wedges.
Nutritional facts <b>Per serving:</b> about
- Sodium 541 mg
- Protein 43 g
- Calories 305.0
- Total fat 12 g
- Cholesterol 196 mg
- Saturated fat 6 g
- Total carbohydrate 4 g
%RDI
- Iron 14.0
- Folate 11.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 5.0
