Wooo….That was a lot of syllables. I love love love Piccatas of any kind. My favorite is Chicken Piccata, which I made not too long ago, and I also make a mean Tilapia Piccata. But I have never had or made Veal Piccata. I think its the sauce that gets me. I always catch my self swiping my finger through that lemony capery sauce. Mmmm Mmmmm Mmmm Mmmm Mmmm!
Yesterday bf and I went to CostCo with the rest of Atlanta. I am serious, there were so many people there that I felt dizzy. You couldn’t push your cart in the sea of people. The fact that everyone in that please seemed to have no clue what they were buying or where they were going added to the madness. So, decisions had to be made fast. We saw Veal and bf said “You know how to make Veal?” so I replied “Of course” and got out my phone and googled some ideas. Once I saw you could make Veal Scallopini Piccata, I knew we were in. I used my Chicken Piccata recipe with a few twists.
Here is what you need:
-1 Lemon sliced, 1/2 lemon squeezed for the juice
-2 to 3 tablespoons Capers
-2 Garlic cloves
-1 cup Chicken Broth
-3 tbls Butter
-2 to 4 pieces Veal Scallopini (Veal pounded very thin)
Bf and I had very small pieces, so we had 3 pieces each of veal. There is enough sauce for 2-4 servings, just think of it that way.
I bought my veal already pounded thin, I would suggest doing to same thing. Muuuuch easier.
First, I salt and peppered my pieces. Then I dipped them in flour (sorry, there is no picture).
Don’t forget to coat the Veal in flour….
Then I heated up 2 tablespoons of butter and Olive Oil in a large skillet. Heeeellllllo butta. Nice to see you again.
Once the butter was foaming I lay my pieces (of veal that I had dipped in flour…. have I said that?) down into the skillet and let them brown for a minute or two on one side and then turned them over to the other for another minute or two.
Yum Yum, eh?
Once the veal has cooked on both sides, move it to a plate. Keep it nearby. I had dogs circling the kitchen for an hour trying to steal a bite.
Into the pan add 2 Garlic Cloves, minced. Mix it around into the oil and butter for a few to get the garlic nice and yummy.
Then, pour in 1/2 a cup of white wine (drinkable preferably) into the pan to deglaze it. Scrape of the brown bits from the bottom.
Next add in a cup of chicken broth…..
…. one lemon sliced and a 1/2 a lemon, juiced.
Also, add in your capers at this time. Then, let the sauce reduce by almost half. It just takes a couple of minutes.
Add the veal back in. Because of the flour on the veal, the sauce will start to thicken up. Keep it all on the stovetop until the sauce is thick enough to coat the back of a spoon.
Once the sauce is thick enough, remove the veal and lemon slices to your dinner plate.
Add in the final tablespoon of butter. Butta makes everything betta…. apparently. Mix the sauce together over medium high heat for about a minute or so.
Then, your sauce is r-r-r-ready! Pour it over the veal. Make sure you have enough sauce and capers. To me, it is all about the sauce!
There is some nice color and I am loving the lemon slices.
I served the veal up with some nice (and rather humongous) asparagus that were roasted in a 425 degree oven for 12 minutes, then sprinkled with some parmesan.
I liked this variety in my regular Piccatas: chicken and/or fish. It was also a little fancier than poultry, that’s right. I’m fancy.
There was surely a lot of finger sauce swipin’ going on.