03 January 2010

Veal Piccata = HEAVEN

First things first: 2nd wedding anniversary celebration!! Woot woot!

Now that I have that out of the way, wait--let me put away the balloons and streamers, and get down from this chair.

Okay. Veal Piccata. It's heaven.

I found some lovely veal cuts and immediately decided on this one. I even crossed off an already planned meal and a handful of ingredients I was going to buy about 30 seconds after I spotted them. I usually make this dish with chicken since it's cheaper, but I decided a little celebration deserved a little splurging. This isn't the rich, sinful version since I prefer a lighter sauce, but it's still pretty darn indulgent.

Veal Piccata
(adapted from Eating Well)

4 veal cutlets or around 1 lb. (see note below)
2 tbsp. + 1/4 cup flour
1 3/4 cup chicken broth
Salt and pepper
2 tbsp. olive oil
10 oz. baby bella mushrooms, quartered
2 tbsp. chopped fresh garlic
1/3 cup white wine
2 tbsp. fresh squeezed lemon juice
1/4 cup chopped flat leaf parsley
2 tbsp. capers
2 tsp. butter
6 oz. whole wheat pasta

1. In a bowl, whisk 2 tbsp. flour into chicken broth and set aside. Season veal cutlets with salt and pepper and coat with flour, shaking off excess. Cook cutlets in a large skillet coated with olive oil, about 2-3 minutes each side. Remove cutlets from the pan and keep warm.
2. Add mushrooms to skillet and cook until browned, about 4-5 minutes, and transfer mushrooms to another plate. Meanwhile, bring a pot of salted water to boil and cook pasta until al dente while mushrooms cook.
3. Add white wine and garlic to skillet and cook over medium-high heat for 2-3 minutes. Stir in broth and flour and lemon juice. Season with a pinch of salt to taste, and simmer until sauce thickens.
4. Stir in the mushrooms, butter, parsley and capers, and then toss cooked pasta with about half of sauce. Serve chicken on pasta and spoon remaining sauce over chicken.


Jessica@Foodmayhem said...

Happy Anniversary! To many many more! and could I just hope for a celebration in NY one year?

EMC said...

Thanks! Yes, I do believe one year is the "tin" year and the next is the NY vacation year!

Jessica@Foodmayhem said...

OMG, I can't wait to finally meet! I have all these ideas for places we need to go!

The Cooking Photographer said...

Happy second wedding anniversary! Your food is looking fantastic holy moly!!

I hope you guys like the potatoes. I worship Cougar Gold and I'm Vandal Alumni. So sad.

I really did like Pollan's talk. Not for just the talk, but for what he can do for big concepts to help others grasp and use them.

What did you think of it?

Erin Mae Clark said...

Thanks for the anniversary wishes! I loved Michael Pollan's talk, and I was especially impressed with the way he made reference to the fact that if food revolutions are to occur, they will happen in places like this--he clearly did his homework. I love Pollan's writing style since it's so accessible to students and the everyday reader, but I was very impressed with his overall public demeanor.