I found some veal at the store on sale the other day and I figured, why not? I don’t think I had ever even eaten veal before (not that I remember anyhow), and I certainly had never cooked it, so I was up for the challenge. I found this recipe and knew if would be perfect; the meal came together super quick and it was great! I defiantly recommend serving the veal with this angel hair pasta on the side; if you decide to do so, completely finish the pasta before starting the veal, as once you start cooking the meat it’s a pretty constant process with not a lot of time to stop. I always multi-task in the kitchen and needed to drain and flip and season all at once, luckily Ty was home for the weekend so I was just able to yell for some help (otherwise I have a feeling something would have ended up getting over cooked). When you are picking your veal try and find some pre-sliced that is a little bigger and thicker so it’s easier to make sure the meat does not over cook (or buy thick pieces and use a meat mallet to get them to the right thickness). You could try this with other types of meat as well, but I thought this was a nice change of pace.

Veal Piccata with Angel Hair Pasta

Veal Piccata with Angel Hair Pasta   (Print Me)

Angel Hair Pasta:
1/2 pound whole wheat angel hair pasta
2 tbsp extra-virgin olive oil
salt and freshly ground black pepper to taste
2 tbsp chopped parsley leaves
2 tsp chopped fresh basil leaves
3 tbsp freshly grated Parmigiano-Reggiano (could use parmesan or Italian blend)

Veal Piccata:
2 tbsp extra-virgin olive oil
3 tbsp butter, divided
1 cup wheat or all-purpose flour
1 tsp salt
1 tsp fresh ground black pepper
8 (2 1/2 to 3-ounce) veal medallions, pounded 1/4-inch thick
1/2 cup dry white wine
1/4 cup chicken stock/broth
2 tablespoons fresh lemon juice
2 tablespoons capers, drained (I omitted, because I’m not a fan)
2 teaspoons minced garlic
1 tablespoon parsley

For the pasta: Bring a large pot of salted water to the boil. Add the angel hair pasta and cook according to package directions. Drain in a colander  then return pasta to the pot. Add the olive oil, salt, pepper, parsley, basil, and cheese  then toss to coat. Cover to keep warm.

For the veal:
Heat the oil and 1 tablespoon of butter in a large skillet over medium-high heat. Combine flour with salt and pepper in a shallow bowl; individually coat each piece of meat in seasoned flour and shake to remove any excess. Cook the veal (in batches if needed) until golden brown and just cooked through (1 to 1 1/2 minutes per side). Drain on paper towels and set aside to. Add the wine to the juices remaining in the pan to deglaze, bring it to a boil and cook until the wine is reduced by half (2 to 3 minutes). Add the chicken stock/broth, lemon juice, garlic, and capers (if you choose to include). Return the mixture to a boil, stirring frequently until it is thickened (about 4 minutes). Stir in the remaining 2 tablespoons of butter and the parsley. Once the butter has melted, return all of the veal medallions to the pan just until warmed back through (about 1 minute). Place veal medallions over the pasta, and spoon the extra sauce on top; garnish with additional grated cheese and parsley if desired.

Source: Emeril Lagasse

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