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The Hirshon Veal Piccata

  • Author: The Generalissimo


Units Scale
  • 1/4 cup all-purpose flour
  • 4 thin slices veal (scalloppini), each about 1/8 inch thick – if you have an issue with veal, try chicken breast or pork fillets
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 1 minced shallot
  • 1/2 cup marsala wine
  • 2 tablespoons lemon juice
  • 2 teaspoons rinsed and drained capers
  • 1 clove garlic, finely minced
  • 1 teaspoon or to taste veal (preferred) or chicken demiglace (optional but recommended)
  • 2 teaspoons fresh Italian parsley leaves, minced
  • salt & pepper
  • Grated parmesan, for garnish


  1. Place each piece of veal between sheets of plastic wrap and pound lightly with a meat tenderizer or mallet until very thin.
  2. Lightly season with salt & pepper. Coat the veal with the flour and pat off any excess.
  3. In a large sauté pan, heat the oil and 1 tablespoon of the butter over medium-high heat and sauté the veal for 1 minute, or until pale golden brown.
  4. Turn the veal and sauté it for 30 seconds more. Transfer the veal to a platter and keep it warm, covered.
  5. Add the shallots and garlic to the same pan and sauté for 45 seconds. Add the Marsala and simmer until slightly reduced.
  6. Add the lemon juice and the capers and simmer the mixture for 1 minute more. Taste for seasoning and add salt & pepper if needed.
  7. Turn the heat off and swirl in the butter, demiglace and the parsley. Return the meat and any juices that may have accumulated to the sauce to reheat. Serve right away garnished with grated Parmesan.

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