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.
(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.