Wednesday, February 25, 2015

Veal Picatta

This is a family favorite. It's fantastically simple and thoroughly delicious. If veal seems too expensive, you can substitute boneless, skinless chicken breasts pounded thin. I like to serve this with risotto or orzo dressed with butter and parmigiano reggiano. For a vegetable, something relatively plain is best, like sauteed spinach or steamed brocolli.

Serves 2

1/2 lb veal scallopini
Flour for dredging
2 tbl butter
1 tbl olive oil
Salt and pepper
2 tbl drained capers
1/4 cup white wine or dry white vermouth
1/4 + chicken stock
Juice of 1/2-1 lemon
Fresh chopped parsley (optional)

Lay out the veal and pound it out between sheets of plastic wrap to make it nice and thin. (I often skip this step if the veal is thin) Dry the veal and sprinkle with salt and pepper. Dredge lightly with flour. Heat butter and olive oil in frying pan over medium high heat and add the veal. Don't crowd the pan and raise the heat if it's not sizzling nicely. You don't want it to be roaring hot, but you want the veal to lighly brown, not boil. Don't mess with the meat. Let it brown! When you start seeing juices exuding on the top side of the veal, turn it and brown on the other side for a minute. The whole process will only take 2-3 minutes. If you're using chicken breasts, you may need to cook them a minute longer since they're never as thin as the veal. Remove the veal to warm plate.  Add the wine, stock, capers and deglaze the pan. Add more stock or wine if you don't have enough sauce. Add the veal back and add the lemon juice and parsley.

Serve immediately

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