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veal-piccata-with-orange-capers-and-tarragon.md

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description
Serve on 1 lb of orrechiette pasta

Veal Piccata with Orange, Capers and Tarragon

Ingredients

  • 1 lb veal, cut in to scallopine, pounded very thin
  • Salt and freshly ground pepper
  • Flour
  • 4 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • 1 cup fresh orange juice
  • 2 Tbsp finely julienned orange zest
  • 6 Tbsp capers
  • 3 Tbsp sherry vinegar
  • 1/2 cup chopped fresh tarragon

Steps

Season the veal with salt and pepper and coat lightly with flour.

In a large skillet, melt 1 Tbsp butter and 1 Tbsp olive oil over high heat. Add half the veal in a single layer and cook about 1 min per side. Transfer the veal to a large serving plate to keep warm

Repeat with 1 more Tbsp of olive oil, butter, and rest of veal.

Add the orange juiec, orange zest, capers, vinegar to the skillet and boil over high heat. Cook, stirring, until slightly thickened. Add remaining 2 Tbsp butter and the tarragon and whisk until blended.

Add up to to 4 Tbsp of water if sauce looks thick. Return veal to the pain and turn each piece to coat with sauce. Transfer the veal to large serving platter (or serve on pasta)