Veal Piccata

I have to admit that I make this dish with chicken tenders more often than I do veal. It is really and elegant dish and it goes fast, cooking wise, so you want to make sure you have all of your ingredients in order. If I’m entertaining, I sometimes make the chicken and the sauce, but keep the chicken warm in a 200 degree oven and warm the sauce and put it together just before serving. For me, the dish is perfect with polenta, but rice or potatoes would also be a good background. Buy the larger capers if you can find them (French if possible).

Buon Appetito!

Chef Laura Bonicelli

Mark LaFavor