Chefs love to use Wondra flour for dusting fish and meat. It aids in even browning and prevents items from sticking during sauteing, but it doesn't impart the pastiness that regular all-purpose flour can. It's therefore perfect for the thinly sliced veal used in this lemony piccata.
Serve with parsleyed potatoes and steamed or grilled asparagus.
Make Ahead: The lemon, caper and thyme mixture can be assembled several hours in advance, as can the broth reduction.
- 2 large lemons, separated into supreme sections, with juices (see NOTE)
- 2 tablespoons capers
- 1 tablespoon chopped thyme leaves
- 1 cup homemade or no-salt-added chicken broth
- 1/4 cup dry white vermouth
- 1/4 cup heavy cream
- 1 bay leaf
- 1/4 teaspoon salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 8 thin, 2-ounce slices veal top round
- 1 cup Wondra flour, for dusting
- 1/4 cup canola oil
- 1 tablespoon chilled unsalted butter, cut into pieces
- Finely chopped chives or parsley, for garnish
Preheat the oven to 200 degrees. Line a baking sheet with several layers of paper towels.
Combine the lemon segments and their juices with the capers and thyme in a small bowl.
Combine the broth, vermouth, cream, bay leaf, salt and pepper in a small saucepan; bring to a boil over medium-high heat, stirring, then reduce the heat to medium and cook for about 10 minutes or until the mixture reduces to 3/4 cup. Discard the bay leaf. Remove from the heat.
Working with one piece of veal at a time, place the meat between pieces of plastic wrap. Use a mallet to pound each one evenly into an 1/8-inch-thick scaloppine. Discard the plastic wrap. Season both sides of the pounded veal slices lightly with salt and pepper.
Spread the Wondra flour on a large plate. Press the veal slices, first one side, then the other, into the flour to lightly dust each piece of meat. Discard any unused flour.
Heat the oil in a large nonstick skillet over medium-high heat until the oil shimmers. Carefully arrange half of the veal slices in the skillet; cook for 1 minute, until golden brown, then turn them over and cook for 1 minute to brown on the second side. Transfer to the lined baking sheet and place in the warm oven while you repeat the process with the remaining veal.
Add the lemon segments, capers and thyme to the now-empty skillet; cook for several seconds, then add the reduced broth mixture, using a wooden spatula or spoon to dislodge any browned bits in the skillet. Remove from the heat and stir in the chilled butter pieces to form a velvety sauce. Taste, and adjust the salt and pepper as needed.
When ready to serve, arrange 2-slice portions of veal on individual plates. Ladle the sauce over each portion. Garnish with chopped chives or parsley. Serve immediately.
NOTE: To cut the lemons into supreme sections, cut off the bottoms and tops of the fruit. Stand a lemon on the cutting board with one of the cut sides down. Use a serrated knife to cut the peel and the pith away from the fruit, top to bottom. Holding the fruit in your hand, cut the lemon segments away from the membrane, letting them fall into a bowl. (The idea is to leave behind all of the membrane and white pith.) Squeeze the juices from the remaining membrane over the supreme sections.
From Sourced columnist David Hagedorn.
Tested by David Hagedorn.
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