Veal piccata is such a simple dish which is probably why it's such a classic comfort food. After all what's more fun than spending an entire night in the kitchen?
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Veal Piccata | Veal Piccata Recipe | MOLCS Simple Recipes
But within its simplicity lies a complex and delicious blend of flavors and textures: the tangy lemon salty capers and a rich buttery pan sauce that lovingly envelops the golden brown veal chops like a warm blanket. A favorite way to serve veal piccata is with fluffy mashed potatoes so it’s like a blanket and a featherbed. Veal also pairs well with rice and pasta and vegetables like green beans mushrooms and carrots.
Veal piccata takes its name from Italian and the culinary term means “to pound.” You can ask your butcher to pound the cutlets but you’ll miss out on all the fun. Simply place them between two sheets of parchment paper or plastic wrap and gently pound them flat with the flat side of a meat mallet or other flat heavy object. The bottom of a skillet is perfect. Veal cutlets usually come from the rump and are cut about 1/4 inch thick. They’ll be more like 1/8 inch after pounding which means they’ll cook quickly in a very hot pan. By the time the outside is perfectly golden brown they’re fully cooked.
It is a matter of supply and demand. Veal comes from calves and there are fewer of them that are generally raised for their meat compared to adult cows.
