Veal Piccata

Taken from the recently published Caveau Book. Pop into Caveau or contact info@caveau.co.za to order your copy!

(serves 4)

Ingredients
8 x 80g veal loin medallions
3 free-range eggs
120g grated Parmesan cheese
10g flat parsley, chopped finely
Grated zest from 1 lemon
50g plain flour, sieved and seasoned
80ml clarified butter
Salt
Freshly ground pepper

Preparing the veal
Place the veal steaks, one piece at a time, between 2 sheets of cling-film and using a meat mallet, gently bat out the meat to a thickness of 5mm, ensuring that the meat is the same thickness all over. Place the steaks in a shallow dish, sprinkle with the grated lemon zest and lightly season with salt and freshly ground pepper. Leave to stand for 1 hour at room temperature.

Place the eggs, grated parmesan cheese and chopped parsley in a bowl and whisk to a paste, lightly season with salt and freshly ground pepper. Pass the steaks through the seasoned flour and then through the egg mix and gently work with your fingertips until each piece is evenly coated. Remove the steaks from the egg mix, allowing any excess to drain off. 

Heat the clarified butter in a large non-stick frying pan and when hot, fry the steaks on both sides for 2-3 minutes until crisp and golden. Remove from the pan and drain on a clean kitchen towel. Lightly season the piccata’s with salt and freshly ground pepper.

Serve two pieces of veal per plate on a bed of mixed greens and roasted baby tomatoes.
Garnish with a lemon cheek.

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