Veal Piccata

A typical Friday night in my house usually means heading to the local pizzeria and ordering up the large antipasto with the 12 cut Hawaiian pizza. Last weekend I decided to change it up a bit and make one of my husband?s favorite meals ? Veal Piccata.

 This is one of those dishes that requires Frank Sinatra playing in the background while you both prepare and eat it. What I love so much about it is that while it?s simple enough to prepare, there?s a strange degree of formality to  it that makes me want to dust off my china, light the candles and get out the cloth napkins. It may just be that because it?s so flavorful, it?s a meal to be savored rather than rushed through  which adds to its elegance.  But whatever the case may be my husband and I have come to enjoy this time away from the craziness of our typical busy lives through sitting down and enjoying this meal?

You will need...

6 veal cutlets

¼ C Olive oil

1 ½ C all purpose flour

3 eggs

1 ½ C bread crumbs

1 tsp table salt

½ tsp pepper

Juice of one lemon

4 Tbsp minced garlic

1/3 C minced scallions

2 Tbsp flour

2/3 C white wine

1 C chicken broth

Directions:

Bring a large sauté pan to medium temperature and add oil.  Next you?ll need 3 pie plates, placing 1 ½ C flour in one, the bread crumbs in another and beaten eggs in the last plate. Then using a meat mallet, pound each cutlet to 1/8 inch thickness and dredge each piece into the flour, dip into the beaten eggs and then roll in the breadcrumbs.  Make sure each cutlet is fully coated during each step. 

 Place the cutlets into the oil and sauté on both sides until nicely browned. Then remove from the pan and set aside.

With the pan still hot pour in the scallions and sauté for 2-3 minutes, then add garlic, salt and pepper and continue cooking for an additional minute. Whisk in the flour cooking for just a minute and then add wine and lemon juice, allowing to simmer for 2-3 minutes while whisking continuously. Pour in chicken broth and stir until mixture becomes thickened. Add cutlets back to the pan, simmering in the liquid for a few minutes.

I opted to serve this over some fresh buttered pasta, with some grated Romano cheese and extra lemon wedges on the side but you can also serve it with rice if that?s your preference. Whatever you choose this recipe is sure to become a dish you will proudly serve to your family and friends...