Veal piccata recipe

here’s a classic recipe for Veal Piccata:

Ingredients:

• 4 veal scallopini (about 4 ounces each), pounded thin
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour, for dredging
• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/2 cup chicken broth
• 1/4 cup brined capers, rinsed
• 1/4 cup chopped fresh parsley
• Lemon slices, for garnish (optional)

Instructions:

1. Season the veal scallopini with salt and pepper on both sides.
2. Dredge the veal in flour, shaking off any excess.
3. In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
4. Add the veal to the skillet and cook until golden brown, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Remove the cooked veal from the skillet and set aside on a plate.
5. In the same skillet, add the remaining butter and olive oil. Stir in the lemon juice, chicken broth, and capers. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
6. Return the veal to the skillet and simmer for another 2-3 minutes, or until the veal is heated through and the sauce has slightly thickened.
7. Remove the skillet from the heat and stir in the chopped parsley.
8. Serve the veal piccata hot, garnished with lemon slices if desired. You can also serve it over pasta or with a side of vegetables.

Enjoy your delicious veal piccata!

FAQs

1. Difference between veal scallopini and veal piccata:

   • Veal scallopini refers to thinly sliced pieces of veal meat that are usually pounded to an even thickness. These slices can be used in various recipes, including veal piccata.
   • Veal piccata specifically refers to a dish where veal scallopini are lightly dredged in flour, sautéed, and then served with a sauce made of lemon juice, capers, and sometimes chicken broth or white wine. So, while veal scallopini is the cut of meat, veal piccata refers to the preparation and the sauce it’s served with.

2. What goes with veal piccata:

   • Veal piccata pairs well with a variety of side dishes. Common accompaniments include:
     • Pasta: Linguine, spaghetti, or fettuccine, often tossed with olive oil, garlic, and parsley.
     • Vegetables: Steamed asparagus, roasted broccoli, or sautéed spinach complement the flavors of veal piccata.
     • Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the veal and sauce.
     • Bread: Crusty Italian bread or garlic bread is perfect for soaking up the flavorful sauce.

3. Piccata sauce ingredients:

   • Piccata sauce typically consists of the following ingredients:
     • Lemon juice: Provides acidity and freshness.
     • Capers: Briny, tangy flavor that adds depth to the sauce.
     • Chicken broth or white wine: Adds richness and depth of flavor to the sauce.
     • Butter: Contributes richness and helps to thicken the sauce.
     • Olive oil: Used for sautéing the veal and creating the base of the sauce.
     • Parsley: Fresh parsley adds color and a hint of herbaceousness to the sauce.

4. Meaning of “piccata” in Italy:

   • In Italian cuisine, “piccata” refers to a method of preparing meat (often veal, chicken, or fish) that involves thinly slicing or pounding the meat, dredging it in flour, and sautéing it in a sauce made with lemon juice, butter, capers, and sometimes white wine or broth. The word “piccata” itself translates to “spicy” or “sharp” in Italian, likely referring to the tangy and zesty flavors characteristic of dishes prepared in this style.