WHERE have you been? You just took off for an entire week and didn’t tell me? You gave no notice and left no forwarding address. I didn’t even know if you would come back. I was heart broken. Devastated. How could you do this? I thought we were BFFs. 😥
What? You say I was gone? I took off for an entire week and didn’t tell you? I gave no notice and you were heartbroken? Devastated? It wasn’t you after all. It was me? How can I ever make this up to you?
Let’s not break up. We ARE BFFs and I have a peace offering… a really good one 🙂 It comes in the form of tender veal with a creamy lemon caper sauce. Tomorrow I will give you another great offering in the form of Caprese Gnocchi. And, I’ll give you an entire photo essay of where I’ve been for the last week, AND bring you up to speed on the kitchen purge, which is in it’s final hours. 🙂 Is that fair? Are we ok now?
I promise you need to try this veal. After the first bite I bet it will do a better vanishing act than I did. 😉
Veal Picatta with Buttermilk Lemon Caper Sauce
- 4 thin slices of veal, about 3/4 pound
- 1 cup plain flour
- 3 eggs, lightly beaten
- 4 tablespoons lemon olive oil, EVOO will work
- 1 cup white wine
- juice from 2 lemons
- 1/3 cup chicken stock
- 6 tablespoons cold unsalted butter
- 1/2 cup Buttermilk
- 2 tablespoons capers
- Salt & pepper to taste
Dredge veal in flour, then in egg. Saute in oil for about 2 minutes each side. Remove and keep warm. Add wine to the pan. Allow to reduce for about 2 minutes. Add lemon juice, chicken stock, butter and buttermilk. Allow to simmer until sauce starts to thicken. Add capers and salt and pepper to taste. If your sauce is too thin, it can be thickened by mixing one tsp. flour or cornstarch with 1/4 cup COLD water and whisking into sauce. Continue to simmer until thickened about 3-5 minutes. Spoon over veal and serve immediately.
Life is too short to eat ugly food y’all.