Monday, December 10, 2012

Monday Meal: Veal Piccata

Posted By on December 10, 2012, 5:24 PM

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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

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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.

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

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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.

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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.

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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.

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

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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.

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Serve garnished with parsley and lemon slices.%uFFFD

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Photos by Ted Scheffler

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