Veal Picata

Veal Piccata - A Delightful Classic

Veal piccata is a popular dish found in many American restaurants, captivating diners with its flavors and texture. It's a simple yet elegant combination of lightly pounded veal breast, crispy capers, and a buttery lemon sauce.

The Basics:

- Ingredients: Veal piccata traditionally features thinly pounded veal breast, capers, lemon juice, butter, flour, and broth.

- Flavor Profile: It's known for its bright, acidic notes from the lemon and capers, balanced by the buttery richness of the sauce.

- Presentation: Usually serves with pasta, rice, or zucchini noodles, alongside a side of steamed asparagus or broccoli.

The Process:

1. Pounding the veal: The veal breast is pounded thin to ensure even cooking.

2. Searing and dredging: The veal is lightly dredged in flour and then pan-seared until golden brown.

3. Adding the sauce: Butter is added to the pan and melted, then lemon juice, capers, and flour are added to create a velvety sauce.

4. Finishing touches: Broth is added to the sauce and simmered briefly to combine.

Did you know?

- The word "piccata" translates to "spied" in Italian, suggesting the sauce was originally intended to be a leftover broth used by Italian spies to flavour their meals.

- The combination of veal, capers, and lemon is a classic flavor combination known as "Piccata alla Romana."

Tips when ordering veal piccata:

- Request the sauce to be served on the side if you prefer to control the amount of sauce.

- Consider ordering a side of grilled asparagus or zucchini for a healthy balance.

- Look for restaurants with reputable chefs, as their veal piccata will likely be prepared with more care and attention.