Beef or Veal Piccata
Piccata sauce is all about piquancy, a tangy kick of lemon to bring out the flavors of the rest of the dish. It's great on chicken, fish, even tofu or seitan. (See the Tip below for a vegetarian version of this dish.)
- 1 cup chicken stock
- 1/2 cup dry white wine
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt, plus more for meat
- 1/2 teaspoon freshly cracked black pepper
- 4 6-ounce veal cutlets or beef steaks, 1 inch thick
- 4 tablespoons capers
- 2 tablespoons chives
- For the sauce: Boil stock and wine in a 1-quart heavy saucepan until reduced by about half (to about 3/4 cup), around 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.
- Heat a large cast iron skillet or grill pan for cooking the meat. Over high heat this will take 2-3 minutes.
- While pan is heating, sprinkle meat with salt and pepper. Place two steaks in the pan and let sear without moving for 2 minutes, then flip and sear on the other side. If a less rare steak is desired, flip and cook until desired doneness is reached. Move the steaks to a platter and tent with foil to keep warm while you cook the remaining steaks.
- Serve steaks topped with sauce, capers and chives.
Serve with rice or pasta, to soak up the sauce, and a steamed vegetable like broccoli or spinach.
326 calories, 15 g. fat, 149 mg. cholesterol, 788 mg. sodium, 5 g. carbohydrate, 1 g. fiber, 35 g. protein