Ray With Buttery Parsley Capers Food
VEAL PICCATA WITH PARSLEY AND CAPERS
Steps:
- Season the veal with salt and lemon pepper and then dredge in flour. Pat off excess flour.
- In a large frying pan, heat olive oil over medium-high heat. Saute veal cutlets for 2 minutes per side and remove to plate. Add garlic to pan and saute for 1 minute. Add wine, lemon juice, and capers and bring to boil; cook until reduced by half. Return to a simmer and stir in butter and parsley until butter has melted and is incorporated into sauce.
- Return veal cutlets to pan and coat with sauce. Transfer to serving plate and top with any remaining sauce.
- Garnish with lemon slices and parsley sprigs.
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Cuisine SeafoodCategory Appetizer, LunchServings 2Total Time 22 mins
- Start by preparing your BBQ by setting it up for indirect cooking and get the temperature up to 180-200°C. I also added an applewood chunk for extra smoke.
- Cut your ray wing in half. Mix the flour with the dill tops and then lightly dust your ray wings in the flour and dill mix.
- Place your ray wings on the indirect area of the BBQ and cook for around 6 minutes each side. The internal temperature should be around 63°C.
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