I am looking at the food pins on Pinterest and it is uncommon to find a top rated PIN veal recipe. Veal is either too expensive or is taboo to use in the more modern cooking. I lean towards the too expensive explanation. I will follow the trend and show you my Chicken Piccata recipe but you can use the same exact technique and substitute veal for the chicken.
Chicken piccata is a savory dish with a garlic, lemon ,caper and butter based sauce. It is smooth; easy chewing, comfort food that can certainly impress your table guests. Several of the restaurants that I worked in the past made both the veal and chicken version of this dish. Please experiment with both meats and choose which you enjoy more. I find chicken to be more melt in your mouth as the meat texture is less chewy but I just love the mild taste of veal.
Let’s make a nice Chicken Piccata.
4 skinless, boneless chicken breast halves (pounded to 1/4 inch thick)
Salt and pepper (season) the pounded chicken breast
Dredge the pounded chicken breast with one of the portions of flour (shake off excess)
Place 1 tablespoon butter in a large skillet over medium-high heat
Add 1 tablespoon oil to pan
Add floured chicken to pan
Sauté 4 minutes on each side (golden brown)
Remove chicken from pan (set aside)
Add remaining 1 tablespoon oil in pan
Add shallots to pan and sauté several minutes with stirring until clear
Add garlic continue sautéing 1 minute with stirring
Deglaze with wine
Scrape pan with spatula to loosen browned bits.
Allow wine to evaporate, stirring occasionally.
Add 1/2 cup chicken stock to pan and sprinkle remaining reserved 1 teaspoon flour
Use spatula to stir in flour to make a nice thickening roux
Add remaining chicken broth to pan; bring to a boil.
Cook until reduced by half (about 5 minutes).
Remove from heat
Add with stirring 1 1/2 tablespoons butter, lemon juice, and capers.
Place 1 chicken cooked breast back in pan for a quick reheat
Place chicken and add a nice spooned amount of the lemon capered sauce on top
Garnish each plated chicken breast with a sprinkle of chopped parsley
This is a great meal to serve with a roasted carrot or parsnip and a fine garlic mashed potato…Ahhhhhh Comfort in your mouth.