TASTE
Veal piccata, an Italian classic, is hip again
By Linda Gassenheimer
McClatchy-Tribune News Service
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Tender veal cutlets saute-ed with a white wine and lemon sauce is all you need to make this classic Italian dish, veal piccata. When several readers asked me for a recipe, I realized it was coming back into favor. The secret to this dish is to cara-melize the lemon slices. This gives the dish a special perfume.
Fresh linguine tossed with zucchini and tomatoes makes a simple side dish.
I cook the zucchini in the same saucepan with the linguine and then toss fresh diced tomatoes in the hot pasta after it is drained. This gives the dish a fresh flavor.
Thin-cut chicken cutlets or boneless, skinless chicken breasts can be substituted for the veal. If using the boneless skinless chicken breasts, slice them in half lengthwise to make thinner pieces.
A quick way to chop parsley is to wash, dry and snip the leaves off the stem with scissors.
Here's a countdown:
• Place water for linguine on to boil.
• While water comes to a boil, prepare ingredients.
• Make linguine side dish and cover with foil to keep warm.
• Cook the veal.
Wine suggestion: The light, lemony veal would go well with a light, lemony sauvignon blanc.
This meal contains 563 calories per serving, with 19 percent of calories from fat.
VEAL PICCATA
Ask the butcher to flatten the veal to 1/4 inch thick, or place the veal between 2 pieces of plastic wrap and flatten with the palm of your hand or a meat bat. Mix the flour with salt and pepper to taste and dip veal cutlets into the seasoned flour. Make sure both sides are coated and shake off any excess flour.
Heat a nonstick skillet over medium-high heat and spray with olive oil. Add the veal and lemon slices. Sprinkle lemon slices with sugar. Brown veal for 1 minute per side and turn lemon slices over. Remove veal and lemon slices to a plate. Add the wine and scrape up the brown bits in the pan. Add the water and boil rapidly to reduce the liquid by half, about 1 to 2 minutes. Lower the heat and return the veal and lemon slices to the pan; add capers. Cook for 1 minute to warm though. Serve the veal with the lemon and sauce spooned on top. Makes 2 servings.
• Per serving: 279 calories (21 percent from fat), 6.4 g fat (1.7 g saturated, 2.6 g monounsaturated), 144 mg cholesterol, 35.4 g protein, 12.3 g carbohydrates, 0.5 g fiber, 403 mg sodium.
Serve the veal with this quick pasta.
LINGUINE WITH VEGETABLE MEDLEY
Place a large pot of water on to boil. Cook the linguine and zucchini for 3 minutes or according to pasta package instructions. Drain and place in a medium bowl. Toss with tomato, olive oil, and salt and pepper to taste. Makes 2 servings.
• Per serving: 284 calories (18 percent from fat), 5.7 g fat (0.8 g saturated, 3.5 g monounsaturated), no cholesterol, 9.3 g protein, 49.8 g carbohydrates, 4.1 g fiber, 15 mg sodium.
