I love veal but rarely make it because of the price and also because it has become relatively hard to get in some supermarkets–I see it less and less often on restaurant menus too. Fortunately, the expense can be kept down if you reserve veal for meals with few diners, and, if you don’t want to pay for it (or don’t like the idea of eating a young animal), many dishes that classically feature veal can be made just as easily with chicken, which is certainly the case here. The flavor will be different, and the chicken may need a bit more time in the pan, but the dish will still be good.
Veal (or Chicken) Piccata Recipe
- 2 tablespoons olive oil
- veal cutlets about ¼ in. thick
- 1½ cup flour for dredging
- freshly ground black pepper
- ¼ cup capers drained and rinsed
- 1 cup chicken stock
- 2 lemons
- 2-3 tablespoons unsalted butter softened
- ¼ cup fresh Italian parsley chopped (optional)
Heat olive oil in large frying pan over medium-high heat.
Season flour well with salt and pepper.Dredge veal cutlets in flour and shake off excess.
When oil is hot, fry veal cutlets in batches (no more 30 seconds to 1 minute per side).
When all the cutlets have been cooked, pour off any excess oil from the pan.
Add stock, the juice of the lemons, and capers to the pan. Scrape the bottom of the pan to release any cooked-on bits.
Cook until the sauce has thickened just a bit.
Stir in butter and parsley (if using).
Add veal cutlets and let warm through (no more than 1 minute).
Recipe NotesVariation: Instead of veal cutlets, use chicken breasts pounded to a thickness of 1/4 inch. Remember that they will take longer to cook.