I've been traveling for the holiday weekend, hence the lack of cooking and new blog posts on my part. I didn't make anything new this weekend either because Brad and I were on the road. But I do have plans to make some chocolate peanut butter mascarpone brownies tonight or tomorrow now that we are back. In the meantime, here's a great Italian recipe that I made last week which was a big hit with my husband, veal piccata. This dish can, like most Italian classics, also be made with chicken, but I like it better with veal. Essentially it is a very lightly breaded lemon chicken in a white wine chicken stock broth. It is good with a variety of side dishes, from pasta to sugar snap peas to potatoes to even diced tomatoes.
Veal Piccata
1/2 cup flour
2 tsp salt
1/2 tsp black pepper
6 veal scallops (about 1 lb)
1 1/2 T canola oil
5 T butter (you can substitute canola oil for a healthier dish, but the butter adds flavor)
1 cup dry white wine
1/2 cup chicken stock
2 cloves garlic (diced)
3 T of lemon juice
2 T chopped parsley
Combine the flour, 1 1/2 tsp of salt and the pepper in a bowl. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.
Heat the pan and add 1 1/2 T of the butter to the skillet. Sear the veal until golden brown on all sides, about 45 seconds to 1 minute on each side. Set aside.
Add the wine to the pan and bring to a boil. When the wine has reduced by half, add the chicken stock, diced garlic and lemon juice. Cook for 3-5 minutes until the sauce has thickened slightly. Add the remaining salt, butter and parsley and return the scallops of veal to the pan. Cook as desired for another minute or two. Serve with fresh parsley and the side dish of your choice.
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