10derized Veal Piccata

by Danny Kennedy
Adapted from Saveur Magazine | Saveur: The New Classics Cookbook | Weldon Owen, 2014 | Photo by Maxime Lattoni

Very thin cutlets, called scaloppine, are essential to dishes such as veal piccata. Pounding the meat until it’s thin tenderizes the meat and allows it to cook quickly. The key is to achieve maximal thinness without tearing or damaging the meat.–Editors of Saveur Magazine

“Everyone loved it, including the kiddos.”
“Perfect.”
“As good as any restaurant veal piccata that I’ve ever had.”
“Quick and easy.”
“My new go-to recipe for piccata.”
That’s what folks are saying about this recipe.Based on these comments, you may be wondering, could this veal piccata recipe get any better? Well, of course (I guess). You can turn a cutlet of just about any kind of meat into piccata using the 10derizer. Just be gentle - only use a light application of the 10derizer.
Image of veal cutlets in frying pan with lemon slices and capers.

Ingredients

  • Twelve (2- to 3-ounce) veal top round cutlets (or chicken breast or turkey cutlets), 10derized until about 1/4-inch.
  • Kosher salt and freshly ground black pepper.
  • 1/2 cup all-purpose flour.
  • 4 Tbsp unsalted butter (2 oz), plus more as needed.
  • 2 Tbsp olive oil, plus more as needed.
  • 1/2 cup dry white wine.
  • 1-1/4 cups homemade chicken stock or canned chicken broth.
  • 1 lemon, preferably organic, thinly sliced and seeded.
  • 1 Tbsp fresh lemon juice.
  • 1/4 cup capers, drained.
  • 2 Tbsp chopped flat-leaf parsley leaves.

 

Instructions

Place the cutlets on a cutting board and gently 10derize each one until they are as thin as you can get them without tearing the meat.

Season the veal on both sides with salt and pepper and dredge in the flour, shaking off any excess. Place cutlets on a plate.

Heat 2 tablespoons butter and the oil in a 12-inch skillet over medium-high heat. Working in batches, add the veal cutlets to the skillet, being careful not to crowd the skillet. Cook, turning once, until golden brown, about 3 minutes total. (If using chicken or turkey, cook until no trace of pink remains, about 3 minutes per side.) Transfer to a serving platter or a baking sheet and loosely cover while you repeat with the remaining veal. If necessary, add more butter and oil to the skillet.

Carefully add the wine to the skillet and cook, still over medium-high heat and scraping the bottom of the skillet, until reduced by half, about 3 minutes. Add the stock and lemon slices and bring to a boil. Cook until reduced by half, about 8 minutes. Add the remaining 2 tablespoons butter, lemon juice, capers, and parsley and season with salt and pepper. Turn off the heat and tilt the pan to swirl the butter until it’s incorporated into the sauce.

Using tongs, place the cutlets back in the skillet, turn to coat them with the sauce, and let them warm through before transferring the cutlets to plates or a platter. Pour the remaining sauce over the cutlets and serve immediately. 

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