We don't eat much veal in our house, but when I saw some delicate little white veal pieces at the butcher's I was inspired to give it a go.
So here is a simple Italian inspired (but not authentic) dish – Veal Scallopini Piccata
White veal scallopini (prepared by the butcher)
Salt & Pepper
Slices of lemon
Some green herbs like parsley or cress
Season the meat and dredge each slice in flour.
Fry the meat in batches in a mix of butter and oil
Take the meat out and set it aside covered in foil to keep warm
Add a good splosh of white wine to the pan and stir it in so that all the bits stuck on the bottom come off
Add your stock (I used a light chicken stock) and lemon slices
Fry until the liquid has thickened up a bit (the flour on the meat helps with this)
Add a good knob of butter, the capers and the herbs.
Turn off the heat and add a splash of cream after the sauce has stopped boiling – you don't need the cream but when I tasted the sauce it was very lemony indeed and I just needed to tone the lemon down a bit.
From whoa to go, this takes about 10 minutes maximum.