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Veal Piccata with Roasted Asparagus
Created by: Howcan Team
Ingredients
- 4 veal cutlets (about 1/4 inch thick)
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup capers, drained
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Season the veal cutlets with salt and pepper, then dredge them in the flour, shaking off any excess.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the veal cutlets and cook until golden brown, about 3 minutes per side. Transfer the veal to a plate and cover with foil to keep warm.
- In the same skillet, add the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes. Stir in the capers and remaining 2 tablespoons of butter until melted. Remove from heat and set aside.
- On a baking sheet, toss the asparagus with olive oil, garlic, red pepper flakes, salt, and pepper. Roast in the preheated oven for 10-12 minutes, or until tender and slightly charred.
- To serve, place the veal cutlets on plates and spoon the lemon-caper sauce over them. Serve the roasted asparagus on the side.
- Enjoy your delicious veal piccata with roasted asparagus!
Veal Piccata is a classic Italian dish that has been enjoyed for centuries. The dish is believed to have originated in the region of Lombardy, where it was traditionally made with thinly sliced veal, dredged in flour, and then sautéed to perfection. The addition of capers, lemon juice, and white wine creates a tangy and flavorful sauce that perfectly complements the tender veal. In recent years, chefs have put their own spin on this timeless dish by serving it with roasted asparagus. The earthy and slightly sweet flavor of the asparagus pairs beautifully with the bright and zesty flavors of the veal piccata, creating a harmonious and satisfying meal. One renowned restaurant known for its exceptional veal piccata with roasted asparagus is Trattoria Toscana in Chicago. Chef Giovanni, a native of Tuscany, has perfected the art of veal piccata, using only the finest veal and locally sourced asparagus to create a dish that has become a staple on the restaurant's menu. When preparing veal piccata with roasted asparagus at home, it's crucial to use high-quality veal and to pay close attention to the cooking process to ensure that the meat remains tender and juicy. Additionally, sourcing fresh, in-season asparagus will elevate the dish and bring out the best flavors. For a unique twist on the traditional veal piccata, some chefs also incorporate roasted cherry tomatoes or artichokes alongside the asparagus, adding depth and complexity to the dish. This variation has gained popularity for its vibrant colors and rich flavors, offering a delightful alternative to the classic preparation. Whether enjoyed at a top-tier restaurant or prepared at home with care, veal piccata with roasted asparagus is a delightful marriage of flavors that pays homage to the rich culinary heritage of Italy while embracing modern creativity.
35 min
4
380 calories
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