Veal Piccata with a Lemon Butter Sauce

Ingredients (Serves 2)

2-4 Wyndham’s veal piccata slices

2 tbsps neutral oil for pan frying

200ml chicken stock

75ml white wine

1 lemon

2 tbsps of capers

A handful of finely chopped parsley

60g cold butter, in small cubes

Method:

1. Set a large frying pan on a medium heat and allow to come up to temperature. It is important not to heat your pan too high or too quickly as you are more likely to burn your meat. Add your oil and allow to heat.

2. After a minute or two, carefully add your veal to the pan allowing adequate cooking space for each slice so as not to crowd the pan (if you need to cook in two batches you can) and let the meat cook – it will likely stick to the pan initially and this is ok! Do not try and pull the meat from the pan, it will release easily after a couple of minutes once a golden crust had formed. When the meat releases, turn over to cook the otherside in the same way before resting aside.

3. Deglaze the pan with chicken stock and white wine and let this reduce down in the pan

4. Whilst your sauce base is reducing and your veal is resting, remove the skin and pith from the lemon, before cutting into rounds or wedges

5. When your sauce is reduced to a spoon coating consistency, turn off the heat. Add in a third of your lemon and, one at a time, add your butter cubes, letting each melt before adding the next by gently stirring.

6. Once all your butter is incorporated, you should have a lovely glossy pan sauce – add your veal back into the pan, and coat with the sauce and half of the parsley

7. Plate up your piccata and garnish with capers, the remaining parsley and lemon, enjoy!