Flavors Worth Savoring
Ground Veal Piccata: A Quick Homestyle Italian Classic
The smell of sizzling veal and the tangy scent of lemon and capers remind me of my grandmother’s kitchen. There, her classic ground veal piccata filled the air. This dish has been a family favorite for years, and I’m thrilled to share it with you.
Ground veal piccata is a quick, easy dish that embodies traditional Italian cooking. By pounding the veal thin and simmering it in a lemon-caper sauce, you get a tender, flavorful meal. It’s perfect for a cozy dinner or a fancy dinner party. This recipe will make your taste buds travel to Italy.
Understanding the Art of Ground Veal Piccata
Veal piccata is a beloved Italian dish loved by many. It combines tender veal cutlets, tangy lemon, and salty capers in a rich butter sauce. This mix makes it stand out in Italian cuisine.
What Makes Piccata Unique in Italian Cuisine
The secret to piccata’s flavor is its perfect mix of ingredients. The lemon juice balances the butter’s richness. Capers add a salty taste that goes well with the veal. White wine or chicken stock adds depth to the sauce.
The Origin and Evolution of Veal Piccata
Veal piccata started in Italy and became popular in the U.S. It comes from traditional veal dishes in Italian homes and restaurants. Over years, it has changed, with new versions using chicken or pork too.
Why Choose Ground Veal for Piccata
Ground veal is great for piccata because it cooks fast and evenly. It absorbs the sauce’s flavors well. The small pieces also make the dish more enjoyable to eat.
| Ingredient | Quantity |
|---|---|
| Ground Veal | 1 lb |
| Lemon Juice | 1/4 cup |
| Capers | 2 tbsp |
| Butter | 4 tbsp |
| Flour | 2 tbsp |
| White Wine | 1/2 cup |
| Chicken Stock | 1/2 cup |
| Parsley | 2 tbsp, chopped |
| Salt and Pepper | to taste |
| Garlic | 2 cloves, minced |
| Parmesan Cheese | 2 tbsp, grated |
“Veal piccata is a culinary masterpiece that captivates the senses with its harmonious blend of flavors and textures.”
Essential Ingredients and Kitchen Equipment
To make a delicious ground veal piccata, you need a few important ingredients and tools. You’ll need tender veal cutlets, flour, salt, pepper, oil, stock, dry sherry, lemon juice, capers, butter, and parsley.
A heavy-bottomed sauté pan is key for cooking the veal and making a rich sauce. You also need a meat mallet or a flat-bottomed skillet to pound the veal. A shallow dish or plate is needed for dredging the veal in flour. With these ingredients and tools, you can make a tasty ground veal piccata at home.
Ingredients Checklist:
- Veal cutlets, pounded thin
- All-purpose flour
- Kosher salt
- White pepper
- High-heat vegetable oil
- Veal or chicken stock
- Dry sherry or white wine
- Fresh lemon juice
- Capers
- Unsalted butter
- Fresh parsley, chopped
Essential Kitchen Equipment:
- Heavy-bottomed sauté pan
- Meat mallet or flat-bottomed skillet
- Shallow dish or plate for dredging
With these ingredients and tools, you can make a tasty ground veal piccata at home. The recipe makes 4 servings and takes about 35-45 minutes to prepare and cook.
Ground Veal Piccata: Step-by-Step Recipe Guide
Learn to make this tasty ground veal piccata recipe. It combines tender veal with a zesty lemon-caper sauce. This Italian dish is sure to wow your guests. Follow this guide to make it in your kitchen.
Preparing the Veal Mixture
Start by pounding the veal cutlets to 1/8 inch thick. This makes the veal cook evenly and stay tender. Then, coat the veal in seasoned flour, making sure both sides are lightly covered.
Creating the Perfect Piccata Sauce
Heat a skillet and sear the veal in olive oil for 2-3 minutes on each side. It should be golden brown. Remove the veal and set it aside.
Then, deglaze the pan with white wine and chicken broth. This gets rid of browned bits. Add lemon juice, capers, and butter to make the sauce. Let it simmer until it’s the right consistency.
Cooking Techniques and Tips
Cook the veal in batches to avoid overcrowding. This helps get a nice sear. Season with salt and lemon juice as you go. Serve the veal with the tangy sauce and parsley.
| Prep Time | Cook Time | Total Time | Servings | Yield |
|---|---|---|---|---|
| 15 minutes | 20 minutes | 35 minutes | 4 servings | 12 veal slices |
Ingredients:
- 1 lb veal cutlets, cut scaloppine style and pounded to 1/8 inch thickness
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour for dredging
- 3-4 tbsp olive oil for frying
- 2/3 cup dry white vinegar
- 1/2 cup chicken bone broth
- 3 tbsp lemon juice
- 4 tbsp capers, drained
- 4 tbsp unsalted butter
- 2 tbsp chopped fresh parsley for garnish
Instructions:
- Pound the veal cutlets to a 1/8-inch thickness using a meat tenderizer.
- Dredge the veal cutlets in the seasoned flour mixture, coating both sides lightly.
- In a hot skillet, sear the veal cutlets in 3-4 tablespoons of olive oil for 2-3 minutes per side until golden brown. Remove the veal from the pan and set aside.
- Deglaze the pan with the white vinegar and chicken broth, scraping up any browned bits.
- Stir in the lemon juice, capers, and a knob of butter to create the piccata sauce. Allow the sauce to simmer and reduce until it reaches the desired consistency.
- Adjust the seasoning with a pinch of salt and an additional squeeze of lemon juice, if needed.
- Serve the ground veal piccata immediately, topped with the lemon-caper sauce and a sprinkle of fresh parsley.
Follow these steps to make this Italian classic at home. Enjoy your ground veal piccata with loved ones. It’s a perfect mix of tender veal and tangy sauce.
Creating the Classic Lemon-Caper Sauce
The lemon-caper sauce is what makes veal piccata special. It’s a mix of veal or chicken stock, dry sherry, lemon juice, and capers. This sauce is both tangy and rich, making the veal taste even better.
After cooking the veal, deglaze the pan with the sauce ingredients. This step gets all the tasty browned bits from the veal. Let the sauce simmer for about 3 minutes to concentrate the flavors. Adding unsalted butter and parsley makes it smooth and fresh.
The result is a lemon piccata sauce that’s tangy, briny, and rich. It’s the perfect match for the tender veal. This sauce is what makes veal piccata truly authentic, bringing all the flavors together beautifully.
| Ingredient | Quantity |
|---|---|
| Veal or chicken stock | 1 cup |
| Dry sherry or white wine | 1/2 cup |
| Fresh lemon juice | 3 tablespoons |
| Capers, rinsed and drained | 2 tablespoons |
| Unsalted butter | 3 tablespoons |
| Fresh parsley, chopped | 2 tablespoons |
The lemon-caper sauce is the star of veal piccata. It adds bright, tangy, and rich flavors. By making this sauce, you can enjoy the real taste of this Italian dish at home.
Serving and Pairing Suggestions
Ground veal piccata is best enjoyed right after cooking. Serve two tender veal cutlets per person. Top with lemon slices and fresh Italian parsley for a burst of Italian cuisine flavors.
For a full meal, pair it with creamy mashed potatoes, fluffy white rice, or al dente pasta. These classic accompaniments enhance the dish.
Consider adding fresh green vegetables like green beans or asparagus. The lemon-caper sauce of the veal piccata complements their earthy flavors well.
If you have leftover veal piccata, store it in the fridge for 3-4 days or freeze it for longer. When reheating, add extra stock or broth to keep the veal moist. A crisp, dry white wine, like Sauvignon Blanc or Chardonnay, pairs well with the dish.
