Veal piccata

Traditional Veal Piccata in Considerably less Than thirty Minutes

Veal piccata is this kind of a simple dish, which may well be why it is such a classic convenience food—because where's the convenience in toiling absent in the kitchen all evening?

But its simplicity belies a complex and fantastic mix of flavors and textures: the tangy lemon, briny capers and a rich, buttery pan sauce that lovingly envelopes the golden brown veal cutlets like a warm blanket. A favorite way to provide it is with fluffy mashed potatoes, so it is like a blanket and a featherbed.

Veal cutlets usually appear from the rump, and they are sliced about 1/4 inch thick. Soon after pounding, they're much more like 1/eight inch, which implies they cook speedily. That is what permits us to prepare dinner it in a quite sizzling pan. By the time the exterior is perfectly golden brown, it is fully cooked.

You can inquire your butcher to flatten the cutlets for you, but you'll be lacking all the exciting. Just spot them in between two sheets of wax paper or plastic wrap and pound gently with a meat mallet (the flat facet, if you make sure you) or some other flat, heavy object. The base of a skillet is ideal.