Veal Piccata
I remember my first date with someone I didn’t know from school or through friends. He was a handsome guy I met at a night club that bought me a couple of drinks, danced and laughed with. At the end of the night, he wanted to take me out for dinner and asked me out on a date. I accepted and we exchanged phone numbers. A few days later, I met him at a very upscale Italian restaurant in downtown Montréal. This 30 something year old man looked pretty sharp in his suit and let’s face it, I was nervous!
It was the first time I was on a “fancy date” with a “man”. He was so well-mannered and even asked me to choose the wine which I politely declined, so he did – c’mon I was only 19… I was drinking Black Tower back then, so not very experienced with a lot of wines…lol! After the sommelier poured us a lovely Barolo, we said cheers, clinked our glasses, tasted this awesome wine and I knew that this man could share some culinary knowledge with me, therefore I asked him to surprise me with the menu. That was the night that I ate my first Veal Piccata. Oh my! With a side of Pasta with tomato sauce, the meal was absolutely scrumptious! For years to come, that is what I was ordering every time I saw it on a menu…
A few years ago after I moved in with David, we went out for dinner and there it was on the menu… my Veal Piccata! Without any hesitation, I ordered it but it was such a disappointment! It was anything but Veal Piccata – the sauce barely had enough lemon, the veal wasn’t pounded sufficiently and it didn’t have that specific taste you get from veal… it tasted more like beef to me. Most things happen for a good reason and that sad culinary experience led me to give it a try at home.
Right from my first attempt, mine was far superior to the one from the restaurant and let’s be honest… much cheaper! From there, I’ve kept making this dish at home, getting it the exact way I want it. It’s quite simple to make and the results are just amazing! This Veal Piccata is a meal you can serve for any special occasion… it’s that gooood!
Before I let you go, check out these other veal recipes… Veal Ossobuco and Veal Florentine. Veal Orloff, Blanquette de Veau, Veal Ossobuco, Tas Kebab, Veal Milanese, Vitello Tonnato, Veal Marsala, and many more to come… so stay tuned
Bon Appétit!
Check out these other elegant recipes…
– Pork Tenderloin Vitali
– Lamb Chops with Balsamic & Red Wine Reduction
– Red Snapper en Papillote
– Fettuccine alle Vongole ~ Clam Fettuccine
– North African Chicken Thighs with Dates & Pomegranate Molasses
– Sautéed Scallops with Beurre Blanc
and for even more beef recipes, click on this link… Recipe Category • Beef
P.S. If you’re curious about what happened to him and I, here it is… nothing! We had a great time, went out on a couple more dates together and both realized that we didn’t have the same views on life at that time. He wanted to get married and have kids while I had just started my adult life. If I was a few years older, perhaps things could have been different. Oh well, c’est la vie!
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Veal Piccata
Hover to scale
Ingredients
- 1/3 cup unbleached all-purpose flour
- 2 tsp. garlic salt
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 4 large veal scallops, about 1/4-inch thick
- 2 tbsp. olive oil tips & tricks
- 4 1/2 tbsp. butter, divided
- 1/2 cup dry white wine
- 1 cup low-sodium chicken stock
- 1 large clove garlic, pressed
- 3 tbsp. freshly squeezed lemon juice, or more to taste tips & tricks
- 2 tbsp. capers, rinsed and drained
- 1 tbsp. chopped parsley, plus a few sprigs for garnish tips & tricks
- 4 lemon slices, for garnish
Directions
- In a shallow bowl or plate combine flour, garlic salt and pepper; stir well. Quickly dredge the veal scallops in seasoned flour mixture and shake to remove any excess flour; set aside.
- In a large skillet over medium-high heat, add oil. When it gets hot but not smoking, add 1 ½ tbsp. butter. Working quickly and in batches if necessary, cook the veal until golden brown, about 1 minute per side. Transfer to a plate and set aside.
- Deglaze the skillet with white wine and bring to a boil, scraping the bottom to remove any browned bits.
- When the wine has reduced by half, add chicken stock, garlic, lemon juice and capers; cook for 5 minutes, or until the sauce thickens slightly.
- Whisk in the remaining 3 tbsp. of butter before adding chopped parsley.
- Return the veal scallops to the skillet and cook until just heated through, about 1 minute.
- Garnish with parsley sprigs and lemon slices.. Serve with pasta and tomato sauce.
Don't forget to rate and comment on this recipe!
Most Stunning and mouth watering recipe,,Tanti Auguri
Thank you☺ It’s so delicious + quick & easy to make. This is a dish you can serve anytime! Have a wonderful day Zouhair🌞