Veal piccata with marsala cream, zucchini with flax seeds

Ingredients

4 servings

• 500 g very thin veal cutlets
• 500 g zucchini
• 1 tablespoon flax seeds
• 10 cl marsala wine
• 10 cl veal stock
• 1 tablespoon thick crème fraîche
• 2 sprigs of rosemary
• 6 cl olive oil
• salt
• pepper

Steps

1. 1

   Wash and cut the zucchini into cubes of about 1 cm. Sauté them for 6 to 8 minutes in a pan over medium heat with half of the olive oil, season with salt and pepper, add the flax seeds, mix, and turn off the heat.

2. 2

   Sear the piccata for 1 minute on each side over high heat in a large pan with the remaining olive oil, season with salt and pepper.

3. 3

   Remove the piccata from the pan and place them on a plate.

4. 4

   Degrease the pan and put it back on the heat. Deglaze the hot pan with the marsala and let it boil for 3 minutes.

5. 5

   Add the veal stock, cream, rosemary sprigs, salt, and pepper, and reduce the sauce for 5 minutes over medium heat while whisking.

6. 6

   Return the piccata to the pan to heat for 2 minutes in the sauce over low heat, serve with the warm zucchini.