VEAL PICCATA AL LIMONE:
FOOD FOR LOVE
To date I have only posted recipes
that require very little skill.
This dish is no different, but timing is vital, as
everything has to be finished at almost the same time.
This elegant dish is best reserved
for when you want to treat that someone special in
your life to a really romantic treat!
You will be required to multi-task, but remember,
it’s a labor of love.
500g veal steaks or cutlets
1/4 cup all-purpose flour
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup chicken broth
2 tablespoons capers
1 tablespoon freshly-squeezed lemon juice
1 tablespoon chopped Italian parsley
Salt and Freshly ground black pepper
Fettucine. Please please get the real
deal. No Fattis & Monis today. Be a devil, break
that twenty rand and splash.
The key is to prep everything before you start cooking.
Pound the veal with a mallet - about 50mm thick –
and add salt and pepper to taste..
Spread the flour on a plate.
Clean the asparagus.
Squeeze the lemon.
Open the can of capers.
Chop the parsley.
Make the chicken broth. Ok, dissolve the cube in hot
When everything is ready, place water
in a pot to boil for the pasta.
At the same time start boiling water in a separate
pot or steamer for the asparagus, and heat the pan
for the veal.
When you are absolutely ready to start
cooking - about 20 minutes before the meal will be
served – melt 1 tablespoon of the butter with
the olive oil in a large skillet over medium heat.
At this stage, the water for the pasta
should be boiling. Add pasta and cook for 8 minutes.
Dredge the veal in the flour, shake
off excess and immediately transfer to the pan and
brown on both sides. About one and a half minutes
Transfer the cutlets to a plate. Keep
warm in a warming oven or an oven set to the lowest
Now place the asparagus in the steamer,
or a colander over the water boiling in the pot.
Pour the chicken broth into the pan
to deglaze it. Scrape the bottom of the pan to dissolve
the fond, and cook over high heat until the liquid
is slightly thickened.
Stir in the capers, lemon juice, and parsley.
If needed, sprinkle a very small amount of flour to
thicken the sauce.
Your 8 minutes for the pasta was probably
up while you were busy with the broth, so strain the
pasta with one hand, while removing from the steamer
and plating the asparagus with the other, and keep
stirring the broth with a wooden spoon clenched between
Remove the sauce from the heat and
swirl in the remaining tablespoon of butter.
Plate the veal on a bed of fettucine,
pour the sauce over the meat, garnish creatively with
asparagus around the plate and serve immediately,
with garlic bread and a green salad on the side.
Only then can you have a sip of the
red wine you poured when you started.
You deserve it.