Mahnke Family Recipes- Veal Picata

¹⁄₄ lbs / 150 g³⁄₈ lbs / 225.0 g¹⁄₂ lbs / 300 g³⁄₄ lbs / 450 g Veal escalope¹⁄₄ lbs / 150 g Veal escalope
1 T1 ¹⁄₂ T2 T3 T flour1 T flour
2 T3.0 T4 T6 T lemon juice2 T lemon juice
¹⁄₂ lbs / 200 g³⁄₄ lbs / 300.0 g1.0 lbs / 400 g1 ¹⁄₂ lbs / 600 g mushrooms¹⁄₂ lbs / 200 g mushrooms
2 T3.0 T4 T6 T capers2 T capers
2 T / 28 g3.0 T / 42.0 g4 T / 56 g6 T / 84 g butter2 T / 28 g butter
2 T / 24 g3.0 T / 36.0 g4 T / 48 g6 T / 72 g olive oil2 T / 24 g olive oil
1 small1 ¹⁄₂ small2 small3 small glass wine1 small glass wine
2 whole3.0 whole4 whole6 whole shallots - chopped fine2 whole shallots - chopped fine

An absolute classic dish, and it deserves it.

pound out veal as thin as you can
add 1 teaspoon olive oil to a frying pan and get very hot
in bag put in flour and about 1/3 teaspoon salt, shake in veal to coat lightly, shake off excess flour
fry veal quickly to brown (1 minute a side) and remove to plate
add shallots and mushrooms and fry for 3 minutes (until golden brown)
add white wine and lemon juice
put veal and capers in for 1 minute simmer (coat veal with sauce)
serve immediately

15 minutes

20 hour

Peter Mahnke

Mahnke Family Recipes