Chef Erik’s Veal Piccata Recipe
Parmesan risotto, sautéed broccolini, lemon caper butter
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Ingredients
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Veal Piccata
Parmesan Risotto
Sautéed Broccolini
Method
Veal Piccata
- 1
Prepare the Veal
Season the veal cutlets with salt and pepper. Dredge each cutlet in flour, shaking off excess.
- 2
Cook the Veal
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Cook the veal for about 3-4 minutes on each side until golden brown. Remove and set aside.
- 3
Make the Sauce
In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the pan.
- 4
Parmesan Risotto
- 5
- 6
Toast the Rice
Add arborio rice to the pan, stirring for about 2 minutes until the rice is slightly translucent.
- 7
Add Liquid Gradually
Pour in the white wine, stirring until absorbed. Then add chicken broth, one ladle at a time, stirring continuously until absorbed before adding more.
- 8
Finish with Cheese
Once the rice is creamy and al dente, stir in the Parmesan cheese, butter, salt, and pepper to taste.
