Veal Piccata is an Italian classic where the veal is floured and the sauce contains lemon juice, capers and butter. I imagine that this sauce would also be good with chicken escalopes and white fish. It only needed a little adaptation to become gluten and dairy free and was special enough to be dinner party worthy. Sear the veal on both sides first before cooking in the oven. The sauce should be heated before pouring over the chops – this softens the capers. I served it with new potatoes and a simple green salad (Romaine lettuce, red onion and avocado).
Pre-heat oven to 350 degrees F.
1 tbsp. olive oil seasoned with salt and lemon pepper
1 veal chop per person
2 oz. capers
Juice of 1/2 a lemon
3 tbsp. olive oil
Heat the seasoned oil and when nice and hot sear the veal chops on both sides, then transfer to a rack positioned over a roasting dish and cook for 20 minutes or so (depending on size/weight of chop).
Mix capers, lemon juice and olive oil together in a saucepan and heat up.
Pour this sauce over the cooked veal chops and serve.