My dad always cooks this when he comes to visit me in Dallas. I crave it often so I’ve finally mastered his technique and I’m thrilled to share it with you! The key is to pound the flour into the veal so that it sticks. I would recommend serving with angel hair pasta and a good glass of white wine.
Veal Piccata Recipe
- 8 veal scallopini
- Whole milk
- 1 tablespoon capers
- 1 cup thinly sliced portobello mushrooms
- 1 lemon, juiced
- 2 cups flour seasoned with 1 tablespoon salt and pepper each
- 1 cup dry white wine
- 1 stick unsalted butter
- 4 tablespoons olive oil
- Parmesan to taste
- Soak the veal in whole milk overnight, or if you can’t overnight, 2-3 hours is okay.
- Prepare flour + salt/pepper mixture.
- You will want to flour and cook 2-3 veal pieces in batches. Lay out plastic wrap, dredge a piece of veal in the flour, making sure it’s fully covered. Put the veal on the plastic wrap, cover top of the veal with plastic wrap, and pound with a rolling pin. The purpose of this is to make sure the flour gets set into the veal.
- In a large nonstick skillet, melt butter and olive oil over medium heat.
- Once melted, place 2 pieces of the veal in the skillet to brown on each side, about 3-4 minutes per side. As you are cooking the veal, if the original oil/butter starts to disappear, add more olive oil. Once each piece is done cooking, layer them on a plate with foil covering.
- Place the skillet on medium/high heat; add in the wine, scraping the bottom of the skillet with a wooden spoon. Add in the capers, mushrooms, and lemon juice. Reduce the liquid by about half, which should take about 7-8 minutes. Keep in mind – if you are serving with pasta, you will want extra sauce so don’t let it reduce too much.
- Put the veal back into the skillet to warm for a minute or two. Serve hot, and spoon the sauce back on top.