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!
Ingredients
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.
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Made this several times... It is delicious!!!!
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