Veal Piccata

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I always picture capers as a romantic date condiment and I am not sure why that is? Perhaps it is because Italian restaurants are the most romantic date places to go and capers are used in many Italian dishes, therefore the caper-romance symbiosis is just that much more imbedded in our sense of taste and mental connections. And if you want a recipe with capers, then you must try this recipe.

Ingredients:

• 1 1/4 Cups chicken stock
• 1/3 Cup dry white wine
• 1 Tablespoon flour
• 2 Tablespoons water
• 1 Tablespoon butter
• 1 Tablespoon lemon juice
• 2 Tablespoons chopped fresh parsley
• 2 Tablespoons capers
• 2 Pound veal cutlets (scallopini) 1/4 inch thick
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, thinly sliced

Directions:

• Boil stock and wine in a 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, capers, 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.

Recommendations:
As a starter, we recommend the sweet bruschetta.
As a side dish, we recommend the butter noodles and the baked tomatoes.
As a dessert, we recommend the bananas foster.

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