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Veal Piccata

SoloByBonicelli's picture
Veal piccata is a special recipe made with pounded meat, sautéed and served with a sauce containing butter, butter, lemon and spices. It has a sharp taste derived from capers and lemon. Serve alongside polenta and roasted asparagus for a complete meal. By learning how to make Veal piccata, one can try out many other variations of piccata using chicken as well.
Ingredients
  Veal medallions 9 Medium, cut from round (2-3 ounce each)
  Flour 1 Cup (16 tbs)
  Salt and pepper To Taste
  Fresh sage leaves 9
For sauce
  Unsalted butter 3 Tablespoon
  Olive oil 2 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken stock 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Garlic 2 Tablespoon
  Capers 2 Tablespoon
  Italian parsley 1 1⁄2 Tablespoon (1 tablespoon for cooking and remaining for garnish)
Directions

GETTING READY
1. In a shallow dish, mix together 1 teaspoon of salt and ½ teaspoon of pepper and set aside.
2. Between 2 pieces of parchment paper, place one medallion and pound the meat evenly to ¼ inch thickness.
3. Repeat the pounding process with all the medallions.

MAKING
4. Lightly season each medallion with salt and pepper.
5. Dredge in the flour mixture and shake off the excess flour.
6. Using toothpicks secure 1 sage leaf in each medallion.
7. In a skillet over medium high heat, add olive oil and 1 tablespoon of butter.
8. As the butter melts, place the medallions in batches if needed, and cook for 1 to 1 ½ minutes on each side or until brown and cook through.
9. Remove the medallions using tongs and drain on paper towel.

FINALIZING
10. In the same pan, pour in the wine and bring to a boil, and allow to boil for 2 minutes until the wine is reduce to half.
11. Add in the stock, lemon juice, garlic and capers and allow to boil for about 5 minutes, stirring continuously until the mixture thickens.
12. Stir in the remaining butter and Italian parsley.
13. Add in the medallions to the sauce and cook for 2 minutes or until heated through.

SERVING
14. Serve 3 to 4 medallions per person, with sauce.
15. Garnish with Italian parsley and serve with polenta, pasta or new potatoes as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Equipment: 
Frying Pan
Dish: 
Cutlet
Ingredient: 
Veal
Restriction: 
High Protein, Low Sugar
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
3
Veal Piccata makes a surprisingly simple and wonderfully elegant dish to serve when you have company. This Veal Piccata is a special recipe made with pounded meat, sautéed and served with a sauce containing butter, lemon and spices. Did you know that Piccata means "prick your tongue" in Italian? It is a metaphor for the sharp, intensely flavored sauce made with lemon, capers, and wine. Serve alongside polenta and roasted asparagus for a complete meal. By learning how to make Veal piccata, one can try out ma

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