Veal piccata is a Milanese specialty that calls for thinly sliced veal, but can also be made with chicken or turkey breast. Quick, tasty, and zesty.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 pound (450 g) thinly sliced veal
- 2 tablespoons minced parsley
- 1/3 cup unsalted butter
- 2 fairly thick (1/8 inch, or 3 mm) slices prosciutto
- 2 tablespoons flour
- The juice of a half a lemon
- 1/2 cup (125 ml) broth (or bouillon)
- Salt & pepper
- A slice of lemon and a sprig of parsley
Preparation:
Slice the prosciutto slices widthwise to obtain match-stick sized pieces. Mince the parsley.
Wet a broad-bladed knife with cold water and gently pound the slices to thin them, taking care not to punch through them. Put the flour, a healthy pinch of salt and a grind of pepper in a paper bag. Pat the cutlets dry, put them into the bag (one at a time) and shake the bag to flour them.
Melt 1/4 cup of the butter in a skillet and sauté the prosciutto slivers for about five minutes. Turn the heat to high and add the veal, turning the slices as soon as their undersides are done (you want to cook them rapidly, before they give off a great flood of water). As soon as the slices are done, remove them to a serving dish and keep them warm. Return the pan to the fire, add the broth, and stir up the drippings that have stuck to the bottom of the pan with a wooden spoon. Let the juices cook down a little, then remove the pan from the fire and stir in the remaining butter, the lemon juice, and the minced parsley. Pour the sauce over the meat and serve, with the lemon and parsley as garnish.
This recipe is Italian. The recipe is by now known worldwide, however, and as a variation, the Joy Of Cooking suggests 2 tablespoons rinsed capers (I'd go with salted, not pickled) instead of prosciutto, olive oil, and chicken breast. It sounds tasty.
The wine? A light, zest red, for example Giorgio Carnevale's unoaked Barbera or a Barbera from the Oltrepo Pavese.
Wet a broad-bladed knife with cold water and gently pound the slices to thin them, taking care not to punch through them. Put the flour, a healthy pinch of salt and a grind of pepper in a paper bag. Pat the cutlets dry, put them into the bag (one at a time) and shake the bag to flour them.
Melt 1/4 cup of the butter in a skillet and sauté the prosciutto slivers for about five minutes. Turn the heat to high and add the veal, turning the slices as soon as their undersides are done (you want to cook them rapidly, before they give off a great flood of water). As soon as the slices are done, remove them to a serving dish and keep them warm. Return the pan to the fire, add the broth, and stir up the drippings that have stuck to the bottom of the pan with a wooden spoon. Let the juices cook down a little, then remove the pan from the fire and stir in the remaining butter, the lemon juice, and the minced parsley. Pour the sauce over the meat and serve, with the lemon and parsley as garnish.
This recipe is Italian. The recipe is by now known worldwide, however, and as a variation, the Joy Of Cooking suggests 2 tablespoons rinsed capers (I'd go with salted, not pickled) instead of prosciutto, olive oil, and chicken breast. It sounds tasty.
The wine? A light, zest red, for example Giorgio Carnevale's unoaked Barbera or a Barbera from the Oltrepo Pavese.
