Cassie’s Ruminations

Veal Piccata

This is very similar to my chicken piccata – I just use veal scaloppine instead of the thinly cut chicken breast. The pan sauce becomes darker and richer from the veal, but it has a very similar flavor. I actually prefer the chicken version, but my store didn’t have any appropriate chicken, while it had veal in the bargain bin.

Veal Piccata
Serves 4

1 Tbsp olive oil
1 lb chicken tenderloins or thinly sliced skinless boneless chicken breast
Salt and pepper
4 tbsp flour
2 medium cloves garlic, minced
2 Tbsp drained capers
1 cup reduced-sodium chicken broth
¼ cup fresh lemon juice (1 lemon)
1-2 Tbsp minced fresh parsley (optional)
1 pound spaghetti or other long pasta

Put water on to boil for the pasta.

Pat veal with paper towels to thoroughly dry. Mix together the flour with salt and pepper to taste. Lightly coat the veal with flour, shaking off any excess.

Add the pasta to the boiling water and cook until al dente, about 10 minutes.

In the meantime, heat the olive oil over medium heat in a skillet. Cook the veal for 2 to 3 minutes on each side, until golden brown and cooked through. Remove to a plate.

Reduce heat to medium low. If the skillet is dry, add up to 2 tbsp more olive oil. Add garlic and capers to skillet. Cook for 30 seconds, or until the garlic is fragrant. Add two tablespoons of the flour mixture and stir to coat completely with oil, making a roux. Add broth and lemon juice, increase heat to medium high, and cook for another minute or two, stirring constantly, until the flour is completely incorporated and the sauce is starting to thicken. Stir in parsley if using. Return the veal to the skillet and turn to coat completely in the sauce. Serve immediately over pasta.