Friday, February 15, 2008

Veal Piccata

Let's face it. I love Italian food. Even if it isn't your every day red sauce meal.

First, there's nothing wrong with red sauce. I love it very much. My wife loves it as well.

However, you can't have tomato sauce every day, and Italian recipes offer much more than just sauce.

Enter Veal Piccata. I've always loved it. I can't remember the first time I had it, but it was most likely after I got married, since I wasn't the kind of person to experiment with new ideas before then.

Anyway, I made Veal Piccata about a year ago, and was amazed. The veal was grilled on my grill pan, and then added to the sauce.

Amazingly, I never kept the recipe I used!

This week, I got a good deal on Veal Scallopine at McKinnon's market, and I wanted to make Veal Piccata. So... I had to search the web to find the recipe I found back then. I think I managed to find it!

I made this on Tuesday, and it's just as good as I remembered.

Have fun!

Veal Piccata

Source:Gourmet, January 2002
Active Time:20 min
Total Time:30 min
Yield:Makes 8 servings.

Grill the veal while the noodles boil so both are ready at the same time.


1 ¼ cups low-fat chicken stock or low-sodium fat-free chicken broth

⅓ cup dry white wine

1 tablespoon all-purpose flour

2 tablespoons water

1 tablespoon unsalted butter

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh flat-leaf parsley

Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about ¾ cup), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.


2 lb veal cutlets (also called scallopini; ¼ inch thick)

¾ teaspoon salt

½ teaspoon black pepper

1 lemon, thinly sliced

Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.

While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.

Stir parsley into warm sauce and pour over veal.

Serve with buttered noodles with chives

If uncooked cutlets are more than ¼ inch thick, pound to ¼ inch thick between 2 sheets of plastic wrap with a rolling pin.

Nutritional Information

grams fat2

Bon Appetit!

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