Member #610488's Note:
Picatta was originally the word for veal cutlets in Italian which were then cooked in any manner. Today's definition has meat (veal or chicken) being sauteed in butter and the sauce is a lemon-white wine-shallot reduction with capers. This dish is considered to be one of the Continental European Classics.
My Private Note
Units: US | Metric
- 8 small veal cutlets, pounded flat
- 1 large sweet onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 2 tablespoons olive oil
- 1/2 cup all-purpose flour
- 2 tablespoons butter
- 1/2 cup dry sherry or 1/2 cup dry white wine
- 1 lemon
- 2 tablespoons capers
- 1 cup veal stock or 1 cup chicken stock
- 2 tablespoons Italian parsley, finely chopped
- kosher salt, to taste
- fresh ground white pepper, to taste
- 1Squeeze the juice from the lemon and set the juice aside.
- 2To flatten the cutlets: Stretch a piece of plastic wrap across your work surface, place the veal cutlets on it, and lay another piece of plastic wrap on top. Then, using a meat mallet, rolling pin or similar object, flatten the cutlets between the layers of plastic wrap until they are about 1/4 inch thick.
- 3Combine the flour, salt and pepper on a plate or in a shallow baking dish.
- 4Heat a heavy-bottomed sauté pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so. Add the onion and garlic to the pan and sauté until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set them aside.
- 5Add the butter to the pan and let it heat until it turns foamy.
- 6Now dredge both sides of the veal cutlets in the flour mixture, shake off any excess flour and add them, one at a time, to the hot pan. Work in batches if necessary, rather than overcrowding the pan. Cook 2 to 3 minutes per side or until the cutlets are nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.
- 7Add the stock, sherry, lemon juice and capers to the pan and scrape off any flavorful bits from the bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary.
- 8Return the veal to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third. Add the chopped parsley just at the end of the cooking.
- 9With a pair of tongs, remove the veal cutlets and plate them, two cutlets per person. Adjust the seasoning on the sauce with Kosher salt and lemon juice. Sauce generously and serve immediately.
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Nutritional Facts for Veal Picatta
Serving Size: 1 (118 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 215.0
- Calories from Fat 115
- Total Fat 12.8 g
- Saturated Fat 4.6 g
- Cholesterol 15.2 mg
- Sodium 183.1 mg
- Total Carbohydrate 18.4 g
- Dietary Fiber 1.7 g
- Sugars 2.2 g
- Protein 2.5 g
The following items or measurements are not included: