Most Italian restaurants offer veal picatta as one of the entrees. One mistake that they sometimes make is to over flour the meat which makes it look and taste heavy. Veal Scallopini is a close relative. The following recipe has its roots in my mothers recipe. Included in it is the addition of capers which are a small round green vegtable that usually comes in a jar with vinegar. Why it adds something to the recipe is a mystery but it does and I recomend its use. I also recommend using pork sirloin if one can't afford veal or are cooking for 8 to 10 guests. If you pound it very thin without tearing; you will have a difficult time tasting the difference with veal. I also use this same pork sirloin to make Italian cutlets and German schnitzel. If you disagree and can afford veal by all means do so. However, if your not an arrogant purist try the pork sirloin! I would also suggest an optional ingredient that you might wish to add; artichoke hearts. This is a nice touch that your guests might enjoy!
INGREDIENTS:
2 lbs of pork sirloin or thinly sliced veal pounded about 1/8th of an inch
3 tab Millers (or equiv)Chicken base (not boulion) there is enough salt in chicken base
so you do not have to add salt to sauce
3 egg whites mixed with 2 tab of water
1 cup of flour for dredging
1/4 cup of virgin olive oil in a large fry pan
3 tab additional warm water to mix with flour to thicken sauce juice of one lemon
zest of one lemon
3 lemon slices
3 tab of capers (rinsed in water to eliminate
the strong vinegar it is packed in)
1 can of quartered artichoke hearts which
you can cut in half again and soak overnight in water
3 tab of fresh parsley
4 cloves of garlic, peeled and minced
1 stick unsalted butter
2 tab flour for thickening
1 tsp whitpepper
1 cup white sparkling wine (I use Ruinite Bianco but I also use a 1/2 cup of white port and a 1/2 cup of pinot grigio
1/2 lb of buttered linguini as a side dish
OPTIONAL: a can or jar of artichoke hearts, soaked overnight in water, drained and cut in half
DIRECTIONS:
1. using a gallon size plastic Zip Lock bag; put each piece of meat, about a 4 inch by 4 inch in the bag and using a good wooden food mallet or a glass bottle with a flat bottom to pound meat to about 1/8th inch without tearing holes in meat
2. dredge each piece of meat first in whipped a white egg mixture then in a shallow bowl of flour and then either put into the fry pan or set aside between plastic wrap
3. lightly brown each piece of meat in large fry pan containing <1/4 cup virgin olive oil (don't crowd) over medium (not to hot, burner) about 2 to 3 minutes on each side
4. put meat aside until all the meat is browned
5. mix sauce: * in a large saucepan, mix 3 tab of chicken base in a cup of sparkling white wine (I use Ruinite Bianco)
* mix flour into 1 cup warm water and combine until all is incorporated
* add flour mixture to stock and then add butter, lemon juice and pepper until combined
* reduce stock about half or so
6. without crowding, put pieces of meat back into the fry pan (add some oil if necessary)
7. pour stock over meat and saute turning meat at least once and repeat cooking all the meat with sauce (mix a little more sauce if necessary)
8. on a very warm platter arrange meat and put the slices of lemon on the cooked meat, pour any extra sauce over meat and sprinkle fresh parsley over meat and serve immediately so the meat doesn't get cold.
9. serve with parmesean buttered linguini which you may mix with the sauce before serving
10. will serve 6 or more people generously
OPTIONAL: add the quartered artichoke hearts at number 7 and stir in and saute about 10 minutes before pouring over meat
INGREDIENTS:
2 lbs of pork sirloin or thinly sliced veal pounded about 1/8th of an inch
3 tab Millers (or equiv)Chicken base (not boulion) there is enough salt in chicken base
so you do not have to add salt to sauce
3 egg whites mixed with 2 tab of water
1 cup of flour for dredging
1/4 cup of virgin olive oil in a large fry pan
3 tab additional warm water to mix with flour to thicken sauce juice of one lemon
zest of one lemon
3 lemon slices
3 tab of capers (rinsed in water to eliminate
the strong vinegar it is packed in)
1 can of quartered artichoke hearts which
you can cut in half again and soak overnight in water
3 tab of fresh parsley
4 cloves of garlic, peeled and minced
1 stick unsalted butter
2 tab flour for thickening
1 tsp whitpepper
1 cup white sparkling wine (I use Ruinite Bianco but I also use a 1/2 cup of white port and a 1/2 cup of pinot grigio
1/2 lb of buttered linguini as a side dish
OPTIONAL: a can or jar of artichoke hearts, soaked overnight in water, drained and cut in half
DIRECTIONS:
1. using a gallon size plastic Zip Lock bag; put each piece of meat, about a 4 inch by 4 inch in the bag and using a good wooden food mallet or a glass bottle with a flat bottom to pound meat to about 1/8th inch without tearing holes in meat
2. dredge each piece of meat first in whipped a white egg mixture then in a shallow bowl of flour and then either put into the fry pan or set aside between plastic wrap
3. lightly brown each piece of meat in large fry pan containing <1/4 cup virgin olive oil (don't crowd) over medium (not to hot, burner) about 2 to 3 minutes on each side
4. put meat aside until all the meat is browned
5. mix sauce: * in a large saucepan, mix 3 tab of chicken base in a cup of sparkling white wine (I use Ruinite Bianco)
* mix flour into 1 cup warm water and combine until all is incorporated
* add flour mixture to stock and then add butter, lemon juice and pepper until combined
* reduce stock about half or so
6. without crowding, put pieces of meat back into the fry pan (add some oil if necessary)
7. pour stock over meat and saute turning meat at least once and repeat cooking all the meat with sauce (mix a little more sauce if necessary)
8. on a very warm platter arrange meat and put the slices of lemon on the cooked meat, pour any extra sauce over meat and sprinkle fresh parsley over meat and serve immediately so the meat doesn't get cold.
9. serve with parmesean buttered linguini which you may mix with the sauce before serving
10. will serve 6 or more people generously
OPTIONAL: add the quartered artichoke hearts at number 7 and stir in and saute about 10 minutes before pouring over meat
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