Grandpa Joe's favorite
Veal Piccata

Mille grazie to Tyler Florence for creating this one.

About this recipe

Tyler Florence is host of a television program called Tyler's Ultimate.  This recipe is based on his "ultimate" version of Veal Piccata.

Particularly when I am planning multi-course Italian meals, I prefer to serve this dish as a separate course, typically the second plate (secondo piatto), accompanied by a vegetable side dish (contorno).  Sautéed Spinach and Sautéed Broccoli Rabe are my two favorite options.

Ingredients

  • veal cutlets
  • all-purpose flour
  • 2 eggs, beaten
  • kosher salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 1 cup dry white wine
  • 1 lemon, juiced
  • 2 tablespoons capers, washed and drained
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh Italian parsley

Directions

  1. Place a cup of flour in one bowl or dredging tray, and the eggs in a second bowl or tray. 
  2. In a large sauté pan over medium heat, add 2 tablespoons of olive oil.
  3. Dredge the cutlets in the flour first, and then in the beaten eggs.
  4. Add the veal to the hot pan and cook for 2 minutes on each side, turning just once.  Remove the veal to a serving platter and set aside.
  5. Deglaze pan with white wine and reduce by half.  Add the lemon juice, capers, and half the parsley.
  6. Add the butter and whisk to thicken the sauce.
  7. Taste, and season with more salt and pepper, if necessary.
  8. Pour the pan sauce over the veal and garnish with the remaining parsley.

Notes

  • The veal slices should be about ¼-inch thick.  Your butcher will gladly cut it for you.  Do not pound thicker veal slices to make them thinner!
  • Plan on about 4 ounces of veal per person when this is part of a multiple-course meal.  
  • If the pan sauce is too tart, add a tablespoon of honey.  In fact, the honey adds another level of flavor regardless.
Posted: March 2014.