Ample Bites made this traditional Italian dish using veal but chicken can be substituted. Veal Piccata recipes normally include much more butter and the cutlets are sometimes breaded with flour, egg and breadcrumbs. This Healthier Veal Piccata uses only 2 tablespoons of butter, one to make a small portion of roux and the other to finish the sauce. The cutlets are not breaded. They are simply seasoned with Kosher salt and freshly ground black pepper.
Enjoy this dish with some warm, crusty bread and nice dry white wine or the Chianti of your choice.
Healthier Veal Piccata
(Mark Kelly, 2012)
Extra-virgin olive oil
8 thin veal cutlets, pounded flat
Freshly ground black pepper
¼ cup dry white wine
1 ½ cups fat-free, reduced sodium chicken broth
4 tsp all-purpose flour
1 tsp chopped fresh rosemary
4 (1/8-inch) lemon slices
3 Tbsp capers
2 Tbsp unsalted butter, divided
Preheat the oven to 350F. Place a wire rack over a baking sheet in the oven.
Season veal with salt and pepper on both sides. Heat a large heavy skillet over medium-high heat. Add 2 tablespoons of olive oil and heat until it shimmers. Place 2 cutlets in the hot pan and brown lightly on both sides, about 2 minutes per side. Remove the cutlets from the pan and place them on the wire rack in the oven. Repeat with the remaining cutlets, browning 2 cutlets at a time.
In a small saucepan make a light blond roux by melting 1 tablespoon of butter, then whisking in the flour.
Reduce the heat to medium-low. Deglazed with the wine and reduce the wine by about half. Add the roux to the skillet and slowly add the chicken broth whisking. Bring the sauce to a boil, whisking, until the sauce thickens. Return the veal to the skillet with the rosemary, lemon slices, and capers; gently simmer to finish cooking, about 3 minutes.
Place cutlets on serving plate(s). Add butter to the skillet and reduce the sauce for about 1 minute, over high heat. Spoon the sauce over the veal.