Veal piccata with a limoncello beurre blanc
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Trusted Veal From Europe.
Limoncello Beurre Blanc
INGREDIENTS
- 1 ea. Shallot
- 1 bunch Herbs (mixture of thyme, rosemary, and sage)
- 1 lb. Butter
- 1 cup White wine
- 1 cap Limoncello
METHOD
- Add white wine, shallot, lemon, and herbs to a pot.
- Cook down to au sec or almost dry.
- Turn down heat and slowly emulsify in butter.
- Strain keeping liquid.
- Finish sauce with a cap full of limoncello (whisk in).
Veal
INGREDIENTS
- 1 lb. Veal loin, sliced thin
- Flour
- Garlic pepper blend
METHOD
- Pound sliced veal to help thin.
- Season, coat in flour, and shallow fry until golden brown.
- Plate and pour beurre blanc over top.
- Garnish with a touch of capers, lemon slices, and parsley.
