Alright, gather ‘round, friends! I’ve been experimenting in the kitchen lately, trying to elevate some classic comfort food. And let me tell you, I think I’ve cracked the code to a truly divine Piccata. Forget chicken for a night, we’re going to take it up a notch with…Veal Piccata! It’s sophisticated, it’s flavorful, and surprisingly simple to make. Perfect for a weeknight dinner party or a special occasion. Get ready to impress!
Veal Piccata, Elevated!
This isn’t your average weeknight dinner, but trust me, it’s still approachable. The key is using high-quality veal cutlets – that’s what really makes this dish sing. The lemony, buttery sauce is bright and zingy, perfectly complementing the tender veal. And don’t skimp on the capers! They add that briny little burst of flavor that just ties everything together beautifully.
So, are you ready to create a culinary masterpiece? Let’s get cooking!
Ingredients:
- 1 pound veal cutlets, thinly sliced (about 1/4 inch thick)
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup fresh lemon juice
- 1/4 cup chicken broth
- 2 tablespoons capers, drained
- 1/4 cup chopped fresh parsley, for garnish
- Lemon wedges, for serving (optional)
Instructions:
- Prepare the Veal: Lightly pound the veal cutlets between two sheets of plastic wrap to an even thickness. This helps ensure they cook evenly and become incredibly tender.
- Dredge and Season: In a shallow dish, combine the flour, salt, and pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess. Make sure they’re evenly coated!
- Sear the Veal: Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the veal cutlets in a single layer (you may need to work in batches). Cook for 2-3 minutes per side, or until golden brown and cooked through. Remove the veal from the skillet and set aside on a plate.
- Make the Sauce: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, pour in the white wine. Let it simmer for about a minute, scraping up any browned bits from the bottom of the pan – those are packed with flavor!
- Add Lemon and Broth: Stir in the lemon juice, chicken broth, and capers. Bring the sauce to a simmer and let it reduce slightly for a few minutes, until it thickens a bit.
- Return the Veal: Return the veal cutlets to the skillet and gently coat them in the sauce. Let them simmer for a minute or two to warm through.
- Garnish and Serve: Sprinkle the veal piccata with fresh parsley and serve immediately. A side of angel hair pasta or mashed potatoes is the perfect accompaniment to soak up all that delicious sauce. Don’t forget the lemon wedges!
There you have it! A truly exceptional Veal Piccata that’s sure to impress. Enjoy!
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