Sticking to our Italian theme for one more recipe, I herewith present my take on Veal Piccata, another classic dish that home cooks often avoid. Sharp readers will note that it has some things in common with our Chicken Parmesan. More about that, and some swap-meet magic, later…
Real Deal Veal Piccata: You can garnish with Lemon slices or wedges if you want.
The thrill of Piccata is really the flavour, not so much the appearance…
Veal Piccata is a hearty, yummy dish that will get a smile from just about any meat-eater when they find it on their plate.
Piccata Sauce is really a savoury Butter Sauce incorporating the unique flavour of Capers and White Wine.
Here’s what you need…
4 nice Veal Cutlets, pounded thin
1/2 cup / 125 ml Flour
1/2 cup / 125 ml Dry White Wine
1 cup / 250 ml Veal or Chicken Stock
2 tbsp. / 30 ml Capers, drained
Juice and grated Rind of 1 Lemon
1-2 cloves Garlic, finely chopped (to your taste)
4 good pinches of ground Cumin
4 good pinches of ground Coriander
1 small handful of chopped Parsley
2 tbsp / 30 ml Olive Oil
4 tbsp. / 60 ml Butter
Salt and Pepper
Here’s what you do…
Sprinkle a pinch each of Salt, Pepper, Cumin and a Coriander on each Cutlet. Dredge the Cutlets in the flour, shaking off any excess. You can also set up a complete breading station to get a heavier, crunchier crust.
Fry off the Cutlets until golden brown in the Olive Oil and a tablespoon of Butter on Medium Heat (one minute per side, or a little more, depending on thickness) and set aside.
Deglaze the pan with the Wine, scraping up all the lovely brown bits. They’re pure flavour! Simmer for a few minutes until about half the wine has evaporated. This concentrates the Wine flavour. Now, asd the Stock, Capers, Lemon Juice and Garlic. Simmer another 5-10 minutes, until the Sauce thickens a little. The Stock should be about half evaporated.
Taste for Salt and Pepper and adjust if necessary.
Put the Cutlets back in the Sauce for a minute, just long enough for them to re-heat through.
Serve over Rice or Pasta of your choice, placing a Cutlet on top and pouring sauce over all.
Garnish with Parsley and Lemon Rind.
Serve while still piping hot and piquante!
The swap-meet magic…
You can do Chicken, Pork or just about any other White Meat or Fish exactly the same way! Just don’t pound the fish…
And, once again, Mangia! Mangia!
~ Maggie J.