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La Belle Cuisine - More Beef Recipes

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Veal Piccata with Angel Hair
and Parmigiana-Reggiano 

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Veal Piccata with Angel Hair
and Parmigiana-Reggiano

Recipe courtesy From Emeril's Kitchens
by Emeril Lagasse, William Morrow, 2003

Watch Emeril on Food Network

“Piccata is a classic Milanese veal preparation, where the veal is quickly
sautéed and served with a pan sauce made of stock, lemon juice, capers,
and parsley. We've added wine to our sauce, which gives the dish extra
zest. If you can't find veal in your area, use thinly pounded boneless,
skinless chicken breasts instead. For this preparation, thin veal cutlets
are pounded to 1/4-inch thickness for a quick cooking time that pre-
serves the meat's natural tenderness and flavor.”

1/2 pound angel hair pasta
2 tablespoons extra-virgin olive oil,
plus 2 tablespoons
2 1/2 teaspoons salt
1 3/4 teaspoons freshly ground
black pepper
3 tablespoons plus 1 teaspoon
chopped parsley leaves
2 teaspoons chopped fresh
basil leaves
2 tablespoons freshly grated
1 cup all-purpose flour
8 (2 1/2 to 3-ounce) veal medallions,
pounded 1/4-inch thick
3 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup chicken stock, or canned
low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
2 teaspoons minced garlic

Bring a large pot of salted water to the boil. Add the pasta and cook,
stirring to separate the strands of pasta, until just al dente, about 4
minutes. Drain in a colander and return to the pot. Add 2 tablespoons
of extra-virgin olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the
pepper, 2 tablespoons of the parsley, the basil, and the cheese and
toss to coat. Cover to keep warm.
Meanwhile, combine the flour with 1 teaspoon of the salt and 1
teaspoon of the black pepper in a shallow bowl.
Lightly season both sides of each medallion with 1/8 teaspoon of the remaining salt and a pinch of the remaining pepper. One at a time,
dredge the medallions in the seasoned flour, shaking to remove any
Heat the remaining 2 tablespoons of oil and melt 1 tablespoon of the
butter in a large skillet or sauté pan over medium-high heat. Add the
medallions in batches and cook until golden brown and just cooked
through, 1 to 1 1/2 minutes per side. Drain on paper towels and
set aside.
Add the wine to the juices remaining in the pan and bring to a boil,
stirring to deglaze the pan, and cook until the wine is reduced by
half, 2 to 3 minutes. Add the chicken stock, lemon juice, capers,
and garlic and return to a boil, stirring, until the mixture is thickened,
about 4 minutes.
Stir in the remaining 2 tablespoons butter and 1 tablespoon of the
parsley. When the butter is melted, return all of the veal medallions
to the pan and cook until heated through, about 1 minute.
To serve, divide the pasta among 4 large plates and arrange 2 veal
medallions on each plate. Spoon the sauce over the veal and garnish
each serving with 1/4 teaspoon of the remaining parsley.
Serve immediately.

Featured Archive Recipes:
Classic Veal Piccata
Sautéed Veal Chops with
Mushrooms and White Wine

Veal Chops in Artichoke Cream Sauce
Veal Chops Tchoupitoulas
(Commander's Palace)

Veal Oscar (Chef Tyler Florence)
Veal Scaloppine with Mushroom Sauce
Wiener Schnitzel

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