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
- 3 tablespoons capers drained
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 thick cut veal (about 4 lb/2 kg)
- 6 thick cut pork chops (about 4 lb/2 kg)
- 2 tablespoons butter
- 2 tablespoons chopped fresh rosemary (or 2 tsp/10 mL dried)
- 1 tablespoon grated lemon rind
- 1 cup chicken stock
- 1 tablespoon lemon juice
- 1 tablespoon fresh chopped parsley
- lemon wedges
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
- Iron 14.0
- Folate 11.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 5.0