Indulge in the culinary symphony of Veal Piccata, where tender veal cutlets are delicately dredged in flour, then sautéed to golden perfection and enveloped in a luscious lemon butter sauce, artfully complemented by capers and white wine. Accompany this exquisite entrée with a nest of Angel Hair pasta, its delicate strands twirled and tossed in a delightful sauce of butter, lemon, and Parmesan cheese. The harmonious flavors of the Veal Piccata and Angel Hair pasta create a captivating dance on your palate, while the sprinkling of Parmigiana Reggiano adds a final touch of elegance and sophistication. Prepare to be mesmerized by this symphony of flavors that will leave you craving for more.
Here are our top 3 tried and tested recipes!
THE ULTIMATE VEAL PICCATA
Steps:
- Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl
- Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..
- Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.
- Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.
VEAL PICCATA
Steps:
- Preheat the oven to 200 degrees F.
- Coat a large saute pan with olive oil and toss in the garlic cloves. Bring the pan to a medium-high heat. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard. Raise heat to high.
- Sprinkle the veal scallops with salt. Just before placing the veal scallops in the pan with the hot oil, dredge them in flour. Working in batches, flour the veal that is going directly in the pan; do not flour ahead. When the veal has browned, 2 to 3 minutes per side, remove to a platter and keep warm in the oven.
- When all the veal has been browned, ditch the oil in the pan. Add the wine and capers and reduce by half. Add in the chicken stock, season with salt, and cook until it has slightly thickened. Swirl in the butter. When the butter has melted and is bubbly, add in the lemon juice. Taste to make sure it is delicious, add the parsley, and spoon over the veal.
VEAL PARMIGIANA
Steps:
- Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
- Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
- Lightly oil a flameproof baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.
Tips:
- Tenderize the veal: Use a meat mallet or the back of a heavy knife to pound the veal cutlets until they are about 1/4 inch thick. This will help to tenderize the meat and make it more receptive to the marinade.
- Marinate the veal: Place the veal cutlets in a shallow dish and pour the marinade over them. Cover the dish and refrigerate for at least 30 minutes, or up to overnight. This will help to flavor the meat and make it more tender.
- Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe. It has a fruity, peppery flavor that will complement the veal and the other ingredients in the dish.
- Cook the veal over medium heat: This will help to prevent the meat from overcooking and becoming tough.
- Do not overcrowd the pan: When cooking the veal, do not overcrowd the pan. This will cause the meat to steam instead of sear, and it will not be as flavorful.
- Serve the veal immediately: Once the veal is cooked, serve it immediately with the angel hair pasta and the parmigiana reggiano cheese.
Conclusion:
Veal piccata is a classic Italian dish that is easy to make and always a crowd-pleaser. The tender veal cutlets are marinated in a flavorful mixture of lemon juice, garlic, and herbs, then sautéed in a buttery sauce with capers and lemon slices. Served over angel hair pasta and topped with parmigiana reggiano cheese, this dish is sure to impress your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love