Breakfast Television Vancouver

Veal Picatta

Ingredients

Veal Strip loin                           6oz

Butter                                       1oz

White wine                               2oz

Lemon juice                              15ml

Baby capers                             15ml

Baby Arugula                           handful

Olive oil                                    15ml

Salt & Pepper                          to taste

Method

1. Cut the veal into 2oz portions
2. Pound the veal using a tenderizing mallet into thin flat pieces
3. Heat a non-stick pan on medium heat and add 10ml olive oil
4. Gently lay the veal down into the pan and sear on each side for 20 seconds
5. Add the white wine, 10ml lemon juice and baby capers and cook for 30 seconds
6. Remove the pan from the heat and add the butter, stir in rapidly so the butter incorporates without splitting
7. Season with salt and pepper
8. Mix the Arugula and the remaining lemon juice and olive oil and season with salt and pepper
9. Plate the veal and add the Arugula as a garnish