THE WHITE-WINE SLABS

(Our Play on Veal Piccata)

THE WHITE-WINE SLABS

Ingredients: 400g Veal escalopes (pounded thin), 2 cloves Garlic (minced), 50g Butter, 1 tsp Black pepper, 1 tsp Salt, 100ml White wine, 1 Lemon (juiced), 2 tbsp Capers...

Ingredients

  • 400g Veal escalopes (pounded thin)
  • 2 cloves Garlic (minced)
  • 50g Butter
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 100ml White wine
  • 1 Lemon (juiced)
  • 2 tbsp Capers

Cooking Method

  1. The Scorch Dredge veal in flour; fry in butter on high heat until golden and crispy; remove.
  2. The Architect Sauté garlic in the remaining butter until fragrant.
  3. The Bloom Add wine and capers with a 20ml splash of water to form a dark, savory lacquer.
  4. The Swell Add lemon juice; simmer for 2 minutes then return the veal to the pan.
  5. The Final Flourish Garnish with fresh raw parsley and extra lemon slices.

Cuisine: Italian

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