Veal Piccata
Chicken Piccata has been one of my favorite dishes to order when eating out since I was a young girl. I have always been obsessed with capers, so of course I LOVE this dish. Yesterday when I was at the market, I saw these veal scallops and thought they would be a perfect change up to my traditional chicken piccata. We eat a lot of chicken in our household so it was nice to have something different! I really enjoyed the flavor of the veal in this dish, and with the veal pieces being so thin, this dish took no time at all the make. From start to finish the whole thing took less than 30 minutes- talk about a weeknight winner! This is now going to become a staple on our weekly menu.
Veal Picatta
- Prep Time: 10m
- Cook Time: 15m
- Total Time: 25m
- Serves: 2
Ingredients
- 4 veal scallops
- 1/2 c AP flour
- 2 tbsp. butter
- 1 garlic clove, minced
- 1 shallot, minced
- 1/2 c white wine
- 1/2 c chicken stock
- 1 lemon, juiced
- 2 tbsp. capers
- 1 tbsp. parsley, chopped
- 8 oz brown rice pasta
- salt and pepper
- parmesan cheese, optional, for topping
Instructions
- Bring a large pot of water to a boil. Generously salt the water. When the water comes to a boil, drop in the pasta. Cook the pasta per the box’s instructions. When the pasta is done, drain.
- While the pasta is cooking, pour the flour on a large plate or baking sheet. Season the veal on both sides with salt and pepper, and then dredge in the flour. Shake off any excess flour and lay on a sheet pan.
- Pour 1 tablespoon of olive oil in a large skillet over medium/high heat. When the oil is hot, sear the veal in the pan. The veal is ready to flip when it is gold brown. It should only take 3-4 minutes per side (it could take even shorter, depending on how thin your veal is). When the veal is done, take out of the pan and place on a plate while you make the sauce.
- In the same pan you cooked the veal in, add one tablespoon butter. When the butter has melted, add the shallots and garlic to the pan. Cook them for 1-2 minutes. You do not want the garlic to brown. When the garlic has cooked, add in the white wine. Let the wine deglaze the pan and reduce some. When the wine has reduced, add in the chicken stock, lemon juice and capers. Let the sauce cook for 5-7 minutes.
- Season the sauce with salt and pepper then add the last tablespoon of butter. When the sauce has come together, add back in the veal. Let the veal cook in the sauce then add the pasta to the skillet. Toss the sauce with the pasta to marry all the flavors. Lastly, top the pan with the parsley to give the dish some freshness.
- Toss everything together one last time and then serve. Top the dish with parmesan and fresh lemon. Enjoy!
xo, Rachel
