So, no exotic meat for now but back to ‘normal’ ones … at least for a few days. Funny how when I served this meal to my son, he asked what the meat was this time. He had kangaroo and rabbit meat the past week without him knowing what he was eating but no more tricks, mother!
- 4 veal escalopes, about 125g each
- plain flour, seasoned with salt and pepper
- 2 eggs, beaten
- 2 tablespoons olive oil
- 40g unsalted butter
- 250 ml white wine
- 3 tablespoons capers, rinsed and drained
- 250 ml chicken or veal stock
- 1-2 tablespoon lemon juice
- 125 g unsalted butter, chilled and cubed
1. Pound the meat with a mallet until it is 3 mm (1/8 inch) thick, then cut into thirds and coat with the seasoned flour. You can have a big piece of veal ( one portion serve) instead of cutting one piece into thirds if you want. Put the beaten egg in a bowl and mix together with 2 tablespoons water. Toss the veal in the egg mixture, shaking off any excess.
2. Heat the oil and butter in a non-stick frying pan. Cook the veal in batches (if cut into thirds), for 3-5 minutes, until golden brown on both sides. Drain on paper towels, cover and keep warm while cooking the other veal slices.
3. Pour off the oil from the pan, add the wine and capers and cook for 8 minutes or until almost dry. Add the stock and cook for about 5 minutes, or until reduced by half. Add a tablespoon of lemon juice, then transfer to a small pan (keeping the frying pan on one side). Whisk in the cubes of butter without allowing the sauce to boil. Adjust the seasoning, adding more lemon juice if necessary.
4. Transfer the veal to the frying pan, pour over sauce, cover and leave for 2 minutes before serving.Serve this with a simple salad. I just tossed some baby spinach leaves, cherry tomatoes and baby bocconcini with no dressing. The buttery and lemony sauce was enough to give flavour to the side salad.