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Veal Piccata
I found this on Zaar on one of my regular chefs posts and I enjoy making a lot of her recipes so wanted to try this one. It was a throw together meal for her so her suggestion was to play around with spices ect.. which I did. I did not adjust too much as the beauty of this dish is its simplicity with also being a wonderfully flavoured dish. I felt you had to add the capers to make this a traditional Veal piccata (Lemon Veal) This is an Italian dish which I have eaten several times in restaurants, I just never made at home and I have to say at home is best because you can adjust flavours to suit your taste. I have listed the things I added in the ingrediants below but if you want to read more reviews of this and see the original recipe please click here.


2 tablespoons olive oil
2 tablespoons butter
8 veal scallopini (mine were small so I made more so don’t be fooled by the photo)
flour, mixed with salt & pepper (I added about 1/2 teaspoon cayenne pepper)
1 cup chicken broth (I didn’t have this so I used 1 cup water with about 2 teaspoons chicken stock granules.)
1 lemon, juiced
4 Tablespoons dry white wine
1 Tablespoon chopped capers
2 tablespoons butter
1 lemon, sliced for garnish
fresh parsley (to garnish)


1. Mix flour with salt and pepper to taste and cayenne.

2. Dredge veal in flour.

3. In a large skillet heat oil and butter, add scallops to skillet, in batches, cook 2 mins, flip and cook 2 minutes more.

4. Remove to ovenproof plate and place in preheated oven to keep warm.

5. Meanwhile add water, wine and stock to pan, reduce approx half.

6. Squeeze the juice of 1 lemon into broth, reduce until thickened slightly, about 5 Min’s add butter a bit at a time and whisk into sauce to thicken, add chopped capers.

To Serve: I served mine over fresh vegetables cooked in butter and garlic, topped with veal scallops, drizzled with sauce around dish and a little over the top. I served the rest of the sauce in jug on the table.

All photos taken by me unless otherwise stated.

Serves 4

Chicken Wrapped in Prosciutto with Herb Caper Sauce
This is another quick and easy meal to throw together and another that can be on the table in 30-40 Min’s. I served mine over sliced potato crisps but it also goes well with pasta or you favourite vegetables. I have listed 2 Tablespoons of capers, so don’t look at the photo and think it looks like there is about 2 tablespoons on that one bit of chicken I did that for photo purposes only.


4 Chicken breasts
4 Slices prosciutto
30g Butter
4 Green onions, sliced thinly
2 Cloves garlic, crushed
1/2 Mushrooms, sliced thinly
1 Cup chicken stock
1/2 Cup dry white wine
1 Tablespoon lemon juice
2 Tablespoon tarragon, finely chopped
1 Tablespoon chives, snipped
1 Tablespoon basil, finely chopped
2 Tablespoons parsley, finely chopped
2 Tablespoons capers, rinsed
2 Teaspoons cornflour
Pepper to taste


1. Wrap a slice of prosciutto around each chicken breast. Cook chicken in an oiled large frying pan until cooked through.

2. Meanwhile make sauce. Melt butter in a pan add onion, mushrooms and garlic, cook stirring until tender.

3. Add stock, wine, lemon juice and herbs simmer 5 Min’s, add capers and season with pepper. Mix a little water with cornflour and add, stir until mixture boils and thickens.

To serve: Arrange chicken on a plate drizzle with sauce, serve extra sauce on the side.

All photos taken by me unless otherwise stated.