Sometimes meat can be a little heavy and dull and you are looking instead for a pick-me-up that is lighter and fresher, but still substantial and satisfying. That’s where cooking veal “Piccata” comes to the rescue. Piccata means a dish cooked in a sauce of lemon parsley and butter, and this Veal Piccata al Limone is perfect for the task: something a little zesty and spicy, but still elegant, easy and hearty. This recipe show cases the versatility of veal, which you can use for the old staples such as Cottolette alla Milanese (Veal Milanese style) or Veal Saltimbocca (the gorgeous and simple Roman recipe). You could also use chicken breast if you wish for this recipe and it works marvellously well.
This is simple and is quick enough for the evening weekday meal. It can be enjoyed particularly after an antipasto of Crostini or Bruschetta. It also looks fantastic with the fresh green parsley and capers and the lemony buttery yellow sauce. It should be a hit with the younger ones too, as the zing of the lemon gives it a freshness that they will enjoy (even the ones who are usually picky and hard to please). I would recommend serving with your choice of steamed vegetables (such as peas, carrots, green beans or other greens like broccoli), or a great salad (like mixed greens) or chips.
To serve 4, you need the following ingredients:
4 large veal escalopes
plain (all-purpose) flour, seasoned with salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons butter
80ml (1/3 cup) dry white wine
250 ml (1 cup) chicken stock
3 tablespoons lemon juice
2 tablespoons capers, rinsed (and chopped if large)
1 tablespoon finely chopped parsley
Freshly ground black pepper
- Putting the veal between two sheets of plastic wrap, pound them with a meat mallet until you achieve an even thickness
- Using the plain flour, lightly dust each side of the veal pieces
- Heat the oil and butter in a large frying pan.
- Fry the veal pieces over a moderately high heat until golden on each side (something like 2-3 minutes on each side)
- Season with salt and ground black pepper and transfer to a warm plate
- Add the dry white wine to the pan, then increase the heat to high and boil until you have 3-4 tablespoons of liquid left.
- Pour in the stock and cook for 4-5 minutes or until the liquid has reduced and slightly thickened.
- Then add the lemon juice and capers and cook, stirring for 1 minute.
- Season to taste
- Return the veal pieces to the pan and heat for around 30 seconds
- Sprinkle the veal with parsley and garnish with the capers. Serve immediately
Enjoy with a citrusy light white wine, such as Pinot Grigio.
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