A Little About Me

New York, New York
As a newly married woman, it has become my mission in life to learn how to cook. Gone are the days of picking up sushi and ordering curries. In order to jump-start my education, I enrolled in the Institute of Culinary Education's Fine Cooking I course where I learned the basics, from roasting to boiling to mousse-making (ok, maybe not that basic)! I've attempted to replicate some recipes - somewhat successfully- and create a few of my own. This blog is for friends and foodies and is intended to document my cooking adventures (and occasional fiascoes). Enjoy the pictures and bon appetite!

Thursday, May 13, 2010

Veal Piccata and a Lesson in Deglazing

My husband loves pasta. And veal. And apparently now my veal piccata as well! In the past, I've made him veal schnitzel by coating veal cutlets with egg and flour, pan frying, topping with lemon juice and serving over salad. Seeing as how it was a fairly simple recipe, I thought I should challenge myself by making a dish that requires a more complicated sauce because, honestly, even I need to learn how to "deglaze" a pan!

4 veal cutlets
1 cup flour
5 tbsp olive oil
1 cup dry white wine
1 tomato, diced
4 tbsp chopped parsley
3 cloves garlic
juice of 1 lemon
1/3 stick unsalted butter, chilled and cut into cubes
2 tbsp capers
whole wheat linguini (however much you feel like serving)

Start by cooking your spaghetti following the instructions on the box. Set aside and heat 2 tbsp of olive oil, toss in your garlic and tomatoes, followed by your pasta, 2 tbsp of parsley and some salt and pepper. Save the pasta for later... it will be served under the veal piccata and will soak up all the yummy sauce.

Next, season your veal cutlets with salt and pepper and dip in flour, making sure they are well coated. Heat about 3 tbsp of olive oil and cook the veal for 2 minutes on each side, or until lightly browned. Remove and cover with aluminum foil to keep the cutlets nice and hot.

With the flame over medium heat, add the remaining garlic, parsley and capers to the pan. Stir, letting the garlic cook briefly, then add the white wine and lemon juice. I'd recommend standing back when you do this, unless you want a steamy facial.

Once everything is in the pan, use a wooden spoon or spatula to deglaze the pan, aka scrape all the bits of grease and cooked-on residue from the bottom of the pan and into the sauce.

After, gradually add the cold butter cubes to thicken up the sauce and let it simmer until it has reduced by half.

Place the veal piccata over the spaghetti and pour the sauce all over everything. Garnish with some fresh parsley and a slice of lemon and I promise you'll be very very happy with the final dish!

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