Veal Piccata with Caper-Cream Sauce, Charred Lemon & Pommes Puree
MAKES 4 SERVINGS
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WINE PAIRING | |
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Italian Lugana |
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These super-tender petite veal racks are perfect for cutting into dainty chops and pounding out into thin cutlets for veal piccata. They cook quickly, and while they rest you can assemble the buttery pan sauce. Silky pommes puree ramps up the richness, while the sharp bite of briny capers and charred lemon provides the perfect finishing touch.
INGREDIENTS
- 2 Petite Veal Racks
- 2 lemons, plus more for juicing
- Canola oil
- 1 cup all-purpose flour
- 4 tbsp butter
- 1 tbsp minced shallot
- 1 tsp chopped garlic
- ½ cup dry white wine
- ½ cup heavy cream
- 2 tbsp butter
- 2 tbsp capers, or to taste
- 2 tbsp parsley, or to taste
- Kosher salt & freshly ground black pepper
- For the pommes puree:
- 2lbs Yukon potatoes, peeled
- ½lb butter, cold, diced into ½-inch cubes
- 1 cup heavy cream
DIRECTIONS
1
Cut the veal racks into individual chops. Using a meat mallet, pound each cutlet into thin long chops. Season with salt and pepper, and dredge in flour. Allow to rest for 30 minutes.
2
Trim the ends from 2 lemons, then cut each in half horizontally. Brush the cut sides with canola oil. Heat a heavy skillet. Place lemons oiled side down in a hot skillet and sear until charred. (Alternatively, place lemons oiled side up under a broiler.) Set aside.
- Make the pommes puree:
3
Put potatoes in cold water in a pot with salt and bring to a simmer. Cook at a simmer till potatoes are fork tender.
4
Strain potatoes and let them steam dry for 2 minutes. In small batches place potatoes and butter into potato ricer or food mill. Once all the potatoes and butter have been processed, bring cream up to a simmer in a pot and slowly add the riced potato mixture. Stir continuously until all the potato mixture is incorporated. Add salt to taste. Keep warm while you cook the meat.
- Cook the veal:
5
In a large sauté pan add enough canola oil to coat the bottom of the pan and heat until oil begins to shimmer. Working in batches, add as many veal chops to the pan as can fit without crowding. Sear chops over medium heat for 2 minutes on each side until they reach an internal temperature of 130°F. Move them to a platter or a baking sheet and loosely cover while you repeat with the remaining veal chops. If necessary, add more oil to the skillet.
6
When all the veal chops have been cooked, pour off any remaining oil and melt 4 tbs of butter in the pan. Add the shallot and garlic and cook for 1 minute. Deglaze the pan with ½ cup dry white wine and bring to a boil. Once the alcohol has cooked off add ½ cup cream and 2 tbs butter. Continue cooking, stirring frequently until it reaches a sauce like consistency (thick enough to coat the back of a spoon). Add capers, parsley, and lemon juice to taste. Season with salt and pepper, if needed.
- To serve:
7
Spoon some pommes puree on each plate and arrange three or four chops and a charred lemon half alongside. Drizzle with caper cream sauce.