Recipe: Veal Piccate

When I was growing up on Long Island there was this terrific restaurant called Lido Di Roma in New Hyde Park…. The food was out of this world… they had a great dish called Veal Piccate…. It’s very simple to make and would be excellent for a romantic dinner for two….serve it with a rice… or risotto… or a fettuccini ….. a vegetable… some crusty rolls… a nice wine…. some candles….hmmmm

What’s really nice about this recipe is that it is virtually foolproof… you can make it and keep it warm… and you won’t kill yourself slaving in the kitchen….

If you do make this ahead…. cook the veal and place on a warm platter, and put some of the wine-lemon liquid over it so it doesn’t dry out…. cover with foil… keep in a warm oven. When you go to serve it… heat the wine … add the veal….get to serving temperature again… and serve…. you may have to increase the wine to ¾ cup.

This can also be made with thin sliced boneless chicken breasts….

Enjoy!

Veal Piccate Recipe:

All you need:

2 large veal cutlets thinly sliced
Flour
4 tablespoons butter
1 lemon sliced
½ cup white wine
12-15 mushrooms sliced
Salt and pepper to taste

All you need to do:

Using your kitchen mallet, pound the veal between two sheets of waxed paper. If you don’t have a mallet, a sauté pan will work.

Dredge the veal in the flour.

In a hot skillet over medium high heat, melt the butter.

Add the veal and sauté until lightly browned.

Remove the veal and keep warm.

Wipe the skillet out.

Heat the wine, lemon, mushrooms, salt and pepper.

When hot, add the veal back and heat for 1-2 minutes and then serve.