April 28, 2008

A Piccata for You

A Piccata for Me!

I had a half pound package of veal cutlets in the freezer and decided to make veal picatta for Sunday dinner.

Was good - Adam did a great job on the veal and the sauce while I took care of the side dishes.

Veal Piccata (from Good House Keeping)

1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
1 1/2 tablespoons vegetable oil
2 tablespoons butter
1 cup dry white wine
1 cup chicken stock
2 T lemon juice
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves

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. 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, 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.

Lemon Parmesan Orzo

Boil 1/2 box of orzo in salted water with a wedge of lemon.
Drain and return to pot. Remove lemon wedge
Add 1 T butter and 2 tsp. olive oil
Add 1 tsp. black pepper, 1/2 tsp. dried basil and 6 T fresh parmesan cheese.
Toast 2 T pine nuts in a dry skillet and then toss with the orzo.

Wilted Chard

1 bunch of swiss chard, stalks removed, cleaned and torn in to pieces
In a large skillet, heat 1 T olive oil with 3-4 cloves minced garlic and 1/4 onion diced.
Add Swiss Chard and let wilt down. Season with salt and pepper and a tsp. of lemon juice.


Robin said...

Mmmmm...I love veal! Looks great, Steph!

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