Veal piccata is really a fabulous dish. The veal is very mild tasting and it pairs wonderfully with the tartness of the lemons and the brininess of the capers. It is also a very quick cooking dish, which makes it great for week night dinners. In fact, it cooks up so quickly that you need to make sure that you have all of your ingredients prepped and ready to go, right by the stove, before you start any cooking. If you don’t eat veal, you could definitely use chicken instead.
Veal Piccata with Brown Rice
1/2 cup flour
- 1/4 cup corn starch
- 4 veal cutlets
- 2 tbsp olive oil
- 2 tbsp butter
- 2 large clove of garlic, finely chopped
- 1/2 cup white wine
- 1/2 cup chicken stock
- 2 lemons, zest and juice one and thinly slice the other
- 2 tbsp drained capers
- a handful of flat-leaf parsley, finely chopped, plus more for the rice
- salt and pepper
- cooked brown rice
Combine flour and corn starch in a shallow dish. Season veal with salt and pepper. Dredge veal in flour mixture on both sides.
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add veal to pan and saute on each side for about 3-4 minutes until veal is browned and cooked through. Remove from pan to a serving plate and cover with foil to keep warm.
Add remaining oil and butter to pan. Once butter has melted, add garlic and saute for about 1 minute, being careful not to burn it. Stir in wine, bring to a boil and let reduce slightly for about 2 minutes.
Stir in chicken stock, lemon juice, zest, capers and parsley. Add salt and pepper to taste. Reduce heat and simmer for a minute or two.
Top veal cutlets with the lemon slices and half of the sauce. Add rice and remaining parsley to the skillet and combine with the remaining sauce.
Place rice on dinner plates and top with veal. Serve immediately.
Shared at The Country Cook on 3/02/12.
Shared at Simply Sweet Home on 3/02/12.
Shared at Everyday Mom’s Meals on 3/04/12.
Shared at Katherine Martinelli on 3/23/12.
Shared at Gooseberry Patch on 3/21/12.