Tequila Piccata

By Lv2Cook

Ingredients

• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt divided
• 1/4 teaspoon pepper divided
• 8 (2-ounce) slices veal scaloppine (about 1 pound)
• 1 tablespoon olive oil divided
• 1/4 cup finely chopped shallots
• 2 garlic cloves crushed
• 1/4 cup tequila
• 1/4 cup low-salt chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon capers
• 1 teaspoon minced fresh thyme
• OR
• 1/4 teaspoon dried thyme
• 2 cups hot cooked vermicelli (about 4 ounces uncooked pasta)

Details

Servings 1

Preparation

Step 1

Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; stir well. Dredge each piece of veal in flour mixture; set aside.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of veal; cook 1 1/2 minutes on each side or until browned. Remove veal from skillet. Set aside; keep warm. Repeat procedure with 1 teaspoon oil and remaining veal.

Heat 1 teaspoon oil in skillet over medium heat. Add shallots and garlic; sauté 1 minute. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, tequila, and next 4 ingredients (tequila through thyme) to skillet, scraping bottom of skillet with a wooden spoon to loosen browned bits. Bring to a boil; cook 2 minutes.

Place 2 veal slices and 1/2 cup pasta on each of 4 plates. Spoon 1 1/2 tablespoons tequila mixture over each serving of veal.