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Veal Piccata with Angel Hair Pasta

July 4, 2018

Yesterday, I came across the most beautiful rosé veal rump steak. Veal is one of my favourite meats. Only a handful of supermarkets near me carry it. Veal piccata is a classic of the Italian American table. I can't tell you how much of it I devoured in Hartford's little Italy. Each restaurant claimed to have the best, but I think mine is better, sexier....if you will. 

The very thin veal cutlets, scallopine, is an Italian term for a thin cutlet of meat, typically veal, but you can substitute chicken, turkey or pork. The scallopine are dredged in flour and pan fried with garlic, lemon, capers, white wine and a glorious amount of butter. Some recipes I have seen do not have garlic, this is a big mistake. Garlic elevates this to new heights.

It's indulgent and silky served over angel hair pasta that was tossed in the sauce, it is just divine! This is the perect dinner party recipe. The angel hair pasta really adds to the sexy mouth feel of this dish. 

Enjoy xoxoxo

 

 

Veal Piccata with Angel Hair Pasta

Serves 4

 

480 g. 8 Veal scallopini (1/4 of an inch thick) 

300 g. Capellini (Angel Hair) pasta

125 g. Butter, unsalted

  60 g. Flat leaf parsley to garnish

125 ml. Dry white wine

125 ml. Veal or chicken stock

   2 tbsp. Extra virgin olive oil

   2 tbsp. Capers

   1 tsp. Crushed red pepper flakes, optional

   2 Lemons ( 1- juiced, the other sliced thin)

   4 Cloves of garlic, sliced thinly

   Plain flour for dredging 

   Salt and pepper to taste

 

1. Fill a large stock pot with generously salted water and bring to a boil for pasta.

2. Place a heavy duty frying pan on high heat, add olive oil and 25 grams of the 125g. ( about a tablespoon) of butter, to the pot.

3. Season the scallopine with salt on both sides. In a shallow bowl with flour, dredge each one and working in batches, add to hot oil. I usually do 4 at a time.

4. Throw in the garlic.

Fry the veal 2 mins. per side, remove to a plate and set aside. Fry remaining scallopine in the same way. 

4. To the hot oil add wine and let reduce about 2 mins., next add the chicken/veal stock, juice from one lemon, lemon slices and capers.

Let reduce about 8 mins. on low/med heat.

5. Add angel hair pasta to boiling water and cook according to package directions for al dente. About 3/4 mins. 

6. While the pasta boils, lower heat to low and add butter to pan, swirling to incorporate.

7. Drain pasta and add scallopinne back to the sauce just to warm through. 

8. Add freshly ground black pepper, red pepper flakes, chopped parsley and adjust salt to taste. Remove lemon slices and scallopine to a serving plate and add drained pasta to sauce, stir to incorporate and divide amongst four deep pasta bowls.

9. Top each mound of pasta with two veal scallopine and lemon slice and devour!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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