Veal or Chicken Piccata

The truth is, I make this recipe with chicken tenders most of the time. It’s not really because veal is expensive, or that some people don’t or won’t eat it, it’s because I love it with chicken. I consider this to be a very good dinner party dish - so I’d keep it in your back pocket for special occasions. Make sure you mise your ingredients. The recipe goes fast once you get to the cooking part. I have no problem making this in front of guests (since everyone ends up in the kitchen anyway), but it would be no fun at all if I didn’t have everything at hand. A simple salad or sautéd spinach are perfect sides because it offsets the richness of the sauce. Buon Appetito!

Yield: 4

Veal Piccata

prep time: 20 minscook time: 10 minstotal time: 30 mins

This is a quick and elegant dish. I make it mostly with chicken tenders or breasts and love serving over linguini or with super creamy French-style mashed potatoes. It also is wonderful over polenta which adds a nice rustic quality to the presentation.

ingredients:

  • 6 2-ounce veal medallions (can use chicken tenders or breasts) 
  • 1 cup flour
  • kosher salt and freshly ground black pepper
  • 9 to 12 fresh sage leaves
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock (preferably homemade)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons minced garlic
  • 2 tablespoons capers, drained
  • 1 tablespoon Italian parsley,  chopped -plus more for garnish

instructions:

  1. Combine flour with 1 teaspoon of kosher salt and 1/2 teaspoon of  pepper in a shallow dish.  I like to use a pie plate for this.
  2. Place one medallion between 2 pieces of parchment paper (or a split gallon ziploc bag) and carefully pound using a meat mallet to 1/4-inch thick.  Repeat with other medallions.  Cut larger medallions into smaller medallions.  Lightly salt and pepper each on each side and dredge in the flour mixture.  Shake off the excess flour.  Secure one sage leave to each medallion using a toothpick.
  3. Heat the olive oil with 1 tablespoon of the butter in a large skillet our sauté pan over medium-high heat.  Add the medallions, in batches if necessary.  Cook until golden brown and cooked through.  This will take about 1 to 1 1/2 minutes on each side.  Drain on paper towels.
  4. Pour the wine into the juices in the pan and bring to a boil.  Deglaze the pan until the wine is reduced by half.  Add the stock, lemon juice, garlic, and capers.  Return to a boil and stir as mixture thickens, about 5 minutes.  Stir in remaining 2 tablespoons of butter and Italian parsley.  Return the medallions to the pan and cook until heated through, 1 to 2 minutes.  
  5. Serve 3 to 4 medallions per person with sauce.  Garnish with Italian parsley.  Piccata goes well with polenta, pasta, or creamy French-style mashed potatoes.  

NOTES:

Don't forget to mise your ingredients before you start cooking and have whatever you're serving it over ready to go. This recipe goes fast!
Created using The Recipes Generator
Laura Bonicelli