Chef Erik’s Veal Piccata Recipe
Recipe information
Make Chef Erik’s Veal Piccata in just 1h . parmesan risotto, sautéed broccolini, lemon caper butter
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Ingredients
Veal Piccata
Parmesan Risotto
Sautéed Broccolini
Veal Piccata
1. Prepare the Veal
Season the veal cutlets with salt and pepper, then dredge in flour, shaking off any excess.
2. Cook the Veal
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the veal cutlets and cook for about 3-4 minutes per side until golden brown. Remove and keep warm.
3. Make the Sauce
In the same skillet, add garlic and sauté for 30 seconds. Pour in the white wine and lemon juice, scraping up any browned bits. Stir in the capers and remaining butter, cooking until slightly thickened.
Parmesan Risotto
5. Sauté Onions and Garlic
In a saucepan, heat 2 tablespoons of olive oil. Add chopped onions and minced garlic, cooking until softened.
6. Cook the Rice
Add arborio rice to the pan, stirring for 1-2 minutes. Pour in the white wine and let it absorb.
7. Add Broth Gradually
Slowly add warm chicken broth, one ladle at a time, stirring frequently until absorbed. Continue until the rice is creamy and al dente.
8. Finish the Risotto
Stir in parmesan cheese, butter, salt, and black pepper to taste before serving.
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