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Message
Veal Piccata (Photos)
Posted on 4/11/14 at 10:21 pm
Posted on 4/11/14 at 10:21 pm
The wife (MHNBPF) and her buddies are headed toward the beach tomorrow, leaving me to fend for myself for a few days while they do Condo stuff in LA. Maybe she had guilty conscience feelings about living the good life with her friends while I stayed behind at work, because when I came in from the salt mine she had all the stuff ready to make one of our favorite dishes for dinner tonight. I was surprised when she agreed to allow me to take photos as she cooked. Here is her version of a very tasty dish.
To make Veal Piccata, or Sautéed Veal with Lemon Caper Sauce, you'll need:
- Veal. Her pack had 4 slices, which was more than enough for the two of us.
- AP Flour
- Olive oil
- Butter
- Pepper and garlic salt
- Lemon
- White wine - Chardonnay works well for this dish
- Capers
- Heavy Cream
- Angel Hair Pasta
Start by seasoning the veal with Black pepper and garlic salt.
Actually start with a glass of wine.
Then heat a tablespoon of olive oil and a couple of tablespoons of butter in a sauté pan.
and coat the veal lightly with AP flour.
Cook the veal for about three minutes on each side. (edited to add) The wife read this and corrected me, stating the "proper" sauté time is a little less than two minutes.
When the veal is finished, set it aside and drain off most of the oil, then deglaze the pan with a cup of white wine.
Reduce the wine a little - maybe half and then add the juice of half of a lemon.
Then add the capers - about two tablespoons
and about a half cup of heavy cream.
and tighten up the sauce with a little butter.
About the time she finished the veal, she added enough Angel Hair pasta to boiling, lightly salted water to make two servings. The Angel Hair cooks quickly and is al dente in about 4 minutes. When it was properly cooked, she drained it and added a little butter. When she finished the sauce, she plated the Angel Hair with about half of the lemon caper sauce and topped it with the veal.
Then added the rest of the sauce over the veal.
The dish cooks quickly and is on the table in no time at all. We had our Veal with some Romaine Salad and a glass of chardonnay.
So pretty
A feast for the eyes.
And a pure pleasure to eat.
Still a little pink in the middle - just the way I like it.
Surely I have mentioned in the past how much I love capers.
Not a bad Friday night meal with my sweetie
All of my stuff
To make Veal Piccata, or Sautéed Veal with Lemon Caper Sauce, you'll need:
- Veal. Her pack had 4 slices, which was more than enough for the two of us.
- AP Flour
- Olive oil
- Butter
- Pepper and garlic salt
- Lemon
- White wine - Chardonnay works well for this dish
- Capers
- Heavy Cream
- Angel Hair Pasta
Start by seasoning the veal with Black pepper and garlic salt.
Actually start with a glass of wine.
Then heat a tablespoon of olive oil and a couple of tablespoons of butter in a sauté pan.
and coat the veal lightly with AP flour.
Cook the veal for about three minutes on each side. (edited to add) The wife read this and corrected me, stating the "proper" sauté time is a little less than two minutes.
When the veal is finished, set it aside and drain off most of the oil, then deglaze the pan with a cup of white wine.
Reduce the wine a little - maybe half and then add the juice of half of a lemon.
Then add the capers - about two tablespoons
and about a half cup of heavy cream.
and tighten up the sauce with a little butter.
About the time she finished the veal, she added enough Angel Hair pasta to boiling, lightly salted water to make two servings. The Angel Hair cooks quickly and is al dente in about 4 minutes. When it was properly cooked, she drained it and added a little butter. When she finished the sauce, she plated the Angel Hair with about half of the lemon caper sauce and topped it with the veal.
Then added the rest of the sauce over the veal.
The dish cooks quickly and is on the table in no time at all. We had our Veal with some Romaine Salad and a glass of chardonnay.
So pretty
A feast for the eyes.
And a pure pleasure to eat.
Still a little pink in the middle - just the way I like it.
Surely I have mentioned in the past how much I love capers.
Not a bad Friday night meal with my sweetie
All of my stuff
This post was edited on 4/12/14 at 1:59 pm
15
Posted on 4/11/14 at 10:25 pm to MeridianDog
well played brother
Posted on 4/11/14 at 10:30 pm to MeridianDog
I'm still partial to bunless hotdogs for 2
Posted on 4/11/14 at 10:39 pm to SuperSaint
quote:
bunless hotdogs for 2
A big favorite of mine. Might do them while the wife is at the condo.
Posted on 4/11/14 at 10:53 pm to MeridianDog
Posted on 4/11/14 at 10:55 pm to MeridianDog
I'm hungry again now.... I don't have much in my apt so i cooked breakfast for dinner
Posted on 4/11/14 at 10:57 pm to MeridianDog
Posted on 4/12/14 at 12:05 am to MeridianDog
Like a baws
Posted on 4/12/14 at 12:27 am to MeridianDog
Very nice. Looks delicious.
Posted on 4/12/14 at 1:05 am to MeridianDog
Looks good, but I would recommend 6 changes:
1. Using a meat tenderizer, pound out the veal slightly. Don't put holes in it.
2. Turn the heat up to high or to pretty much smoke point and brown the veal quickly. It should still be pink (raw) in the center once it's finished browning. 3 minutes on each side is far too long. Additionally, after browning, I would clean the saute pan or use and different saute pan. You can still brown your butter when starting the sauce and possible add freshly mince garlic, then deglaze. The olive oil can be added to the angel hair once drained instead of the butter.
3. Give your capers a quick rinse. Draining with a fork doesn't cut it. Then again, maybe you like a sour sauce.
4. After reducing your wine and adding the cream, add a teaspoon or two of beurre manié (equal parts of flour and soften butter kneaded together. It's a raw white roux.) It will add butter flavor and thicken the sauce slightly.
5. As soon as the beurre manié is absorbed (30 secs), then add the veal to the sauce. Cook for about two minutes until the sauce comes together and the rawness of the flour is cooked out and the veal is just done. (The veal is past done once it feels firm.) Turn off heat and add a small piece of butter to finish the sauce.
6. Remove veal from the pan and add angel hair to the sauce and toss. Plate the angel hair, while reserving some sauce. Top pasta with the veal and pour remaining sauce over veal and pasta. This sauce will do a better job of clinging to the angel hair pasta.
My intention isn't to knock anyone. At first I saw 3 little things to make improvements, but then I ended up with 6 things. But if I had to narrow things down, I would 1) highly recommend briefly rinsing the capers and 2) Toss the pasta with the sauce before plating.
This is more about me reliving cooking this dish than anything and I thank you and your wife for your post. I'm sure I would have enjoyed it. I probably cooked this dish 30 or more times before I started getting good at it. It's a deceivingly simple dish, but it takes practice to get it to the next level.
1. Using a meat tenderizer, pound out the veal slightly. Don't put holes in it.
2. Turn the heat up to high or to pretty much smoke point and brown the veal quickly. It should still be pink (raw) in the center once it's finished browning. 3 minutes on each side is far too long. Additionally, after browning, I would clean the saute pan or use and different saute pan. You can still brown your butter when starting the sauce and possible add freshly mince garlic, then deglaze. The olive oil can be added to the angel hair once drained instead of the butter.
3. Give your capers a quick rinse. Draining with a fork doesn't cut it. Then again, maybe you like a sour sauce.
4. After reducing your wine and adding the cream, add a teaspoon or two of beurre manié (equal parts of flour and soften butter kneaded together. It's a raw white roux.) It will add butter flavor and thicken the sauce slightly.
5. As soon as the beurre manié is absorbed (30 secs), then add the veal to the sauce. Cook for about two minutes until the sauce comes together and the rawness of the flour is cooked out and the veal is just done. (The veal is past done once it feels firm.) Turn off heat and add a small piece of butter to finish the sauce.
6. Remove veal from the pan and add angel hair to the sauce and toss. Plate the angel hair, while reserving some sauce. Top pasta with the veal and pour remaining sauce over veal and pasta. This sauce will do a better job of clinging to the angel hair pasta.
My intention isn't to knock anyone. At first I saw 3 little things to make improvements, but then I ended up with 6 things. But if I had to narrow things down, I would 1) highly recommend briefly rinsing the capers and 2) Toss the pasta with the sauce before plating.
This is more about me reliving cooking this dish than anything and I thank you and your wife for your post. I'm sure I would have enjoyed it. I probably cooked this dish 30 or more times before I started getting good at it. It's a deceivingly simple dish, but it takes practice to get it to the next level.
Posted on 4/12/14 at 1:21 am to MeridianDog
quote:Hmmm
All of my stuff
Posted on 4/12/14 at 6:56 am to MeridianDog
For being a simple redneck living in a doublewide you have interesing forays into the culinary side of life, kudos!!
Posted on 4/12/14 at 6:58 am to MeridianDog
Exactly how I do mine except I skip the cream.
Posted on 4/12/14 at 7:28 am to MeridianDog
Looks great Dog
Posted on 4/12/14 at 7:31 am to MeridianDog
quote:
Veal Piccata
Nope. MD I enjoy your threads, but piccata is floured veal/chicken then passed through an egg wash. Your dish looks good and I would eat it, but it isn't piccata.
Posted on 4/12/14 at 7:33 am to MeridianDog
Looks good. Where are they condo ing at a Louisiana beach? Surely a typo.
Posted on 4/12/14 at 7:34 am to Martini
I was thinking lower alabama
Posted on 4/12/14 at 7:46 am to Coater
Doc's diagnosis is correct.
Posted on 4/12/14 at 7:50 am to Coater
quote:
I was thinking lower alabama
Ahh....makes sense. I just couldn't picture MD's gals living it up at the high rise condos of Grand Isle.
Posted on 4/12/14 at 9:37 am to Martini
Sad for you Martini.
When one reaches a certain level of social grace and financial security they will instantly know what the term LA actually stands for.
Los Angeles? I think not.
Louisiana? You might think so, but no.
Langoustine? Huh?
Lower Alabama - Yes! The famed Redneck Riviera. Home of the legendary King Neptune, Sea and Suds, "World's Tiniest Hooters", Florabama, all you can eat fried shrimps on Thursday night, the famed Royal Red and stories of the morning Bubba got too tanked up on Natty Lights and crashed his pickup truck into some deacon's Chrysler on the lot of the Throwed Rolls Restaurant and how much trouble it was to find a buddy sober enough to go bail him out of the Foley City Jail.
The stories I could tell.
When one reaches a certain level of social grace and financial security they will instantly know what the term LA actually stands for.
Los Angeles? I think not.
Louisiana? You might think so, but no.
Langoustine? Huh?
Lower Alabama - Yes! The famed Redneck Riviera. Home of the legendary King Neptune, Sea and Suds, "World's Tiniest Hooters", Florabama, all you can eat fried shrimps on Thursday night, the famed Royal Red and stories of the morning Bubba got too tanked up on Natty Lights and crashed his pickup truck into some deacon's Chrysler on the lot of the Throwed Rolls Restaurant and how much trouble it was to find a buddy sober enough to go bail him out of the Foley City Jail.
The stories I could tell.
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