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What can I say about this dish? It's Veal Piccata and it's delicious!
- Carbohydrate 14.3345573244103 g
- Cholesterol 49.2195000994538 mg
- Fat 20.1707667341346 g
- Fiber 0.684382540160469 g
- Protein 2.95877024112949 g
- Saturated Fat 11.9854571135341 g
- Serving Size 1 1 Serving (99g)
- Sodium 1935.96585914131 mg
- Sugar 13.6501747842498 g
- Trans Fat 1.40272515456473 g
- Calories 256 calories
Step-by-step
- In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.
A properly executed piccata yields crisp-edged cutlets coated in a glossy, lemon-inflected pan sauce that clings to the back of a spoon without feeling heavy. Achieving this result in a compact cooking space requires careful thermal management, particularly when managing heavy-bottomed pans that retain high heat on modest stovetops. Crowding a ten-inch skillet drops the surface temperature instantly, causing the flour coating to steam rather than brown within the crucial one-minute window.
Scaling quantities upward demands strategic batching rather than larger pans that exceed burner diameters. When doubling the portions, cook the thin 1/8-inch scallops in single layers while keeping finished pieces warm on a low-rimmed baking sheet in a 200-degree oven. Retain all accumulated meat juices on that plate and tip them back into the skillet during the final reduction phase to capture every drop of rendered flavor.
Storing extra portions requires airtight glass containers kept for no longer than two days, though the delicate pan sauce separates upon reheating. Gentle warming over medium-low heat with a tablespoon of added chicken stock helps emulsions reform without overcooking the tender meat.
