When I saw Richard’s post on Chicken Piccata, I knew I had to make this with veal scaloppine. Piccata is a classic dish from Lombardia that is traditionally made with veal, but can also be made with chicken or turkey breast. The classic preparation is with white wine and parsley only, but here I prepared a more American-Italian version with stock, lemon, and capers as well. It turned out very nice, although I will probably use less capers next time as I only enjoy them in a small quantities. I should also do a post on the more simple classic version. Richard, thanks for providing me yet again with inspiration for a new recipe to try!
Ingredients
For 2 servings
4 thin veal scaloppine, about 250 grams (.6 lbs) total weight
flour or rice flour
2 Tbsp clarified butter
60 ml (1/4 cup) dry white wine
2 Tbsp fresh lemon juice
60 ml (1/4 cup) homemade chicken stock or veal stock
1 Tbsp capers, rinsed and drained
2 Tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper
Preparation
Season the veal with salt and freshly ground black pepper on both sides and dredge in the flour.
Brown the veal on both sides quickly in batches over high heat in clarified butter. (Use olive oil if you haven’t made clarified butter. You really should!)
Don’t overcook the veal, you only need to brown it as it will continue to cook while it’s resting and when you join it with the sauce.
Drain the veal on paper towels.
Lower the heat, add 1 Tbsp flour to the pan, and stir.
Add the stock.
Add the white wine.
Add the lemon juice.
Add the capers.
Add the parsley. Stir and cook until the sauce has a nice consistency.
Return the veal to the pan and coat it with the sauce on all sides.
Serve on warm plates with the sauce.
That really looks lovely. I have tried it with turkey scallop before and it wasn’t bad. Veal, whether poor or good quality, just never appears here. I am thinking that those very light colored boneless pork chops pounded thinly might be nice. Perhaps using a greomlata along with the lemon juice and wine?
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The garlic in the gremolata may be a bit strong.
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These look lovely — although maybe, yes, just a little less of the capers. Apart from lemon juice, sherry could also go into a veal piccata … or orange juice. From the comment above, and other comments I read on various blogs, it would appear that veal is quite hard to get hold of … in the UK for instance and even in the States, where apparently the cost is prohibitive. I wonder why, any idea?
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I’m not sure. Perhaps it’s because veal is more expensive than beef and people prefer beef. My butcher says most Dutch veal is exported to Italy, where one is prepared to pay for it.
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I think I will have to try this with chicken (no veal easily found here). I love that it seems fancy but is done so quickly. It would be good for a casual dinner party with a couple of friends.
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Very nice Stefan. I bet the sharp capers were perfect with the soft meat.
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Yes, although I will use less of them next time.
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Thanks for the mention Stefan. I actually love piccata done with veal and prefer it to chicken. Inasmuch as Baby Lady doesn’t eat red meat, chicken piccata it is around out house 😀 BTW, do you rinse the capers first? I personally like the brine but capers technically are to be rinsed before using. It softens the taste somewhat and definitely cuts out the salt.
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Yes I do rinse the capers first. I double checked, but had written that in the recipe.
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😮 Some days my brain departs me.
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So does mine, that is why I double checked.
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Veal piccata is such a great dish, Stefan, and your recipe is the classic. It’s so easy to prepare and I started making it again last Fall. It’s one of Mom’s recipes that was nothing more than a few notes scribbled in her notebook. Luckily, not much more is needed. Thanks, this was another great post!
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Thanks John! Do you make it the same, or are there any differences? As with all Italian recipes, there are always variations to try.
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