Monday Meal: Veal Piccata | Buzz Blog
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

Monday Meal: Veal Piccata

by

1 comment
blog8560widea.jpg

Piccata (also spelled "picatta") is a general term that restaurants and cooks use, usually to describe scaloppine-style meats and poultry served with a lemon-and-caper sauce. --- Veal piccata is a classic example, but chicken piccata is also quite popular. I've also used thin-sliced turkey and pork successfully, and I'll bet a mild-flavored fish fillet or even shrimp would be great with the following piccata sauce. I've even heard of people making piccata with calf's liver.

Ingredients:

1 lb. veal scaloppine, pounded thin

flour

3 Tbs. unsalted butter

1 Tbs. extra-virgin olive oil

2 lemons -- 1 juiced, and 1 cut into thin slices

1/4 cup white wine

salt

white pepper

1 Tbs. capers

1/4 cup fresh minced Italian parsley leaves

dsc08935.jpg

Method:

Place a quarter cup or so of flour on a plate. Just before cooking, dredge each piece of veal in the flour and place them on a clean plate.

dsc08937.jpg

dsc08940.jpg

dsc08942.jpg

In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium high.

dsc08943.jpg

When the butter's foaming begins to subside, begin placing the veal scaloppine into the pan. Work in batches, if necessary. You don't want to crowd the pan.

dsc08944.jpg

Cook the veal until just lightly browned on each side -- about a minute or less per side. Move the browned pieces of veal to a warm plate.

dsc08946.jpg

When all the veal is browned, add the wine, lemon juice and capers to the skillet and cook until the liquid is reduced a little -- 2 minutes or so.

dsc08950.jpg

Add the remaining tablespoon of butter to the sauce. Taste for seasoning and add salt and white pepper, to taste.

dsc08952.jpg

Turn off the heat and return the veal, along with any veal juices that have accumulated on the plate, to the pan with the piccata sauce, just to warm through.

dsc08955.jpg

Serve garnished with parsley and lemon slices.%uFFFD

dsc08959.jpg

Photos by Ted Scheffler