Now that I know where to find humanely-raised veal, I'm going to start experimenting with this meat more in the kitchen. Tonight, I'm whipping up an Italian classic, veal piccata.
It starts with flattened meat that's flashed in the pan, then served with a sauce made from butter, capers, lemon, and pan drippings. If you're not a fan of veal, you can substitute another type of protein, such as turkey paillards or thinly pounded pork tenderloin.
Serve the piccata over a bed of steamed egg noodles, and a crisp white wine on the side. For a gourmet Italian dinner in minutes, read on.
Traditionally, a piccata consists of floured meat cutlets that are quickly sauteed and served with a simple sauce made from pan drippings and lemon juice. This recipe employs boneless skinless chicken breasts to make the piccata. Instead of placing the cooked chicken on a bed of pasta, it's set atop a mixture of red potatoes and green beans, with the sauce acting as a dressing for the vegetables. This affordable meal is a delicious variation on a crowd-pleasing classic, so be sure to 