Yippee! I’m almost off my drowsy-making pain medications and my mind is clear enough to get back to blogging. However, although I’ve become a wheeling maniac on my walker, cooking anything more complicated than oatmeal is out of the question for a while. But thanks to the Olympic gods of the Old Romans, or whatever other Powers-That-Be you might prefer, my dear husband, who loves to cook, has stepped in and taken on the duties of Italian chef at Casa Renteria.
Here’s a simple and popular dish that you would find on almost any Italian menu: Veal Piccata. He got the recipe from a cookbook he recently bought because he “liked the pictures.” I don’t know why he thought we needed another Italian cookbook, but I suspect that he liked the look of the gorgeous Italian babe on the front cover. The cookbook is called Skinny Italian, by Teresa Giudice, who, I’m embarrassed to say, is apparently one of the Real Housewives of New Jersey from the Reality TV show. (Please don’t give up on my blog when you hear this; I promise that tomorrow’s recipe will be from a much more respectable source, but what can I do? I’m at the mercy of my sweet husband . . . . Besides, this recipe is simple and delicious.)
Voluptuous Veal Piccata
- 1 lb. veal scaloppine cut into 8 pieces
- 1/4 tsp. salt
- 1/4 tsp freshly ground pepper
- 1/2 cup all purpose flour (we used gluten free baking mix)
- 2 Tbs. extra virgin olive oil, plus more if needed
- 1 cup dry white wine (Beto went his own way and used gewurtztraminer because he wanted to “balance the tartness of the capers.”
- 2 Tbs. unsalted butter
- 2 Tbs. fresh lemon juice
- 2 Tbs. drained capers
- 1 garlic clove minced
- 1 Tbs. chopped fresh parsley
1. Pound the veal cutlets with the flat side of a meat pounder until they are about 1/4 inch thick. Season with salt and pepper. Spread flour on a large plate. Coat both sides of the veal cutlets in flour and shake to remove excess.
2. Heat the oil in a large skillet over medium high heat. In batches, without crowding, add the cutlets to the pan and cook 1 minute on each side until golden brown. Add more oil if necessary. Remove veal from pan and set aside.
3. Add wine to skillet and bring to a boil, scraping any brown bits on bottom of pan with a wooden spoon. Boil until reduced by half, about 2 minutes. Add butter, lemon juice, capers, garlic and parsley. Remove veal to the pan and cook, turning veal in the pan to coat with sauce, until veal is tender, about minute, and serve hot.
This was delicious the way Beto adapted it. He served it with white rice and green salad.
Coming soon: Neapolitan Baked Peppers!