Sabbath Sunday: One-Pan Veal Piccata Recipe

I don’t cook with veal often, hardly ever really, but I do really love this dish.  It’s the first meal I ever made for company.  I was home from college and I wanted to impress my then boyfriend and another couple.  Well, all of us that were there that night are no longer together, life took us separate ways, but this meal is here to stay.  It’s my favorite kind of meal, “Fancy enough for date night, easy enough for week night”.  I’m thinking of making that my new slogan because it’s truly my style of cooking.

I think there are two tricks to this meal: 1) You want to really pound at the veal 2) Add Parmesan to the skillet while it’s cooking. It makes it a little messy to clean, but it adds this wonderful gooey-ness to the dish.

Veal Piccata

Serves 4

Prep: 15

Total: 25

Ingredients:

2 Packages of Fresh Linguine, Boiled and Drained

1/2 Sweet Onion, Sliced

2-3 Cloves of Garlic, Minced

Butter, 1 Tablespoon

Olive Oil, Enough to coat pan

Veal for Scallopini  I had a little less than a pound

Flour

Garlic Salt

Onion Powder

Pepper

Butter, About 2 Tablespoons

Olive Oil, Enough to coat the pan

1/2 Cup Dry White Wine

1/2 Cup Chicken Broth

1/2 Lemon

Directions:

Boil pasta, drain and set aside.  In a large pan, melt 1 Tablespoon of butter and a little olive oil.  Add 1/2 an onion and cook on low to medium low heat for about 10 minutes. While the onions are cooking pound out your veal with a meat mallet.  Cover a small plate with flour and season it heavily with: garlic salt, onion powder and pepper.  Dredge the veal in the flour on both sides and set aside.

Add your minced garlic to the pan with the onions. Sauté another 2 minutes.  Remove the onions and garlic.  Add more butter and olive oil to the pan.  Add veal and cook for about 3 minutes on each side.  Remove veal.

Add white wine, chicken broth and 1/2 a lemon to the pan.  Scrape the bottom and cook for about 1 minute.  Add the veal, onions and garlic back and cook on low for about 5 minutes.  Dump a handful of shaved parmesan into the skillet and cook for another minute. Toss in cooked linguine.  Top with more parmesan and  parsley, serve.

Want more 1-skillet meals? Try these recipes: Spinach Artichoke Stuffed Chicken, Spicy Shrimp Scampi, One-Skillet Mustard Pierogies and Kielbasa

Sabbath Sunday is a weekly series on NewsAnchorToHomaker.  I had a vision of what future Sundays would look like, church, kids playing outside, while my husband and I cooked up a big meal. Then I figured, why wait?

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