Atlantic Veal and Lamb Veal Piccata
1/4 cup all-purpose flour
11 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon ground white pepper
2 pounds Atlantic Veal and Lamb veal leg cutlets,
cut and pounded 1/8 to 1/4 inch thick*
2 tablespoons olive oil
11/3 cups dry white wine
1/4 cup fresh lemon juice
4 teaspoons drained capers
2 teaspoons butter
11. Combine the flour, salt, paprika and pepper, and use it to
lightly coat the cutlets.
2. In a large nonstick skillet, heat 1/2 tablespoon oil over
medium heat. Sauté cutlets in batches 3-4 minutes, turning
once. Remove and keep warm. Repeat with remaining oil
and cutlets.
3. Add wine and lemon juice to the skillet and cook, stirring,
until any browned bits have dissolved and the liquid thickens
slightly. Remove from heat and stir in the capers and butter.
Spoon the sauce over the cutlets. Makes 8 servings.
*Brands may vary by region; substitute a similar product.
Jane Cohen’s
Garlic Tip
What to do with Costco’s
3-pound plastic jar of
freshly peeled garlic? This
Aliso Viejo, California,
member puts it right in the
freezer. The garlic keeps
well and doesn’t even
stick together. Take out
as many cloves as you
need and defrost in the
microwave for about a
minute. Add to soups,
sauces and other dishes.
Costco Tip: The flavor
of garlic may become
stronger when it’s frozen.
Carter Thomas Pear and Sugar Pea Sauté
This melding of pears and peas offers the heartiness
of winter with the lightness of spring.
4 shallots, thinly sliced
4 teaspoons olive oil
2/3 pound sugar peas, trimmed
4 Carter Thomas California Bartlett pears, cored,
peeled and cut into 1-inch wedges
3/8 cup dry white wine
22 tablespoons unsalted butter
5-6 tablespoons fresh orange juice
Salt and pepper to taste
In a large skillet, cook shallots in olive oil over moderate
heat for 3 minutes. Add the sugar peas, pears and wine
and cook 4 minutes, stirring occasionally, until nearly
tender. Add butter and orange juice and cook 1 minute.
Season with salt and pepper and serve immediately.
Makes 8 servings.
