Veal Piccata With Swiss Chard Recipes

VEAL PICCATA

Steps:

• Place veal between 2 sheets of wax paper; flatten veal to 1/4 inch pieces, using a meat mallet or rolling pin. Sprinkle veal with salt and pepper, and dredge in flour.
• Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides. Remove veal, reserving drippings in the skillet. Set aside, and keep warm.
• Saute mushrooms and garlic in the drippings for 1 to 2 minutes. Return the veal to the skillet; add wine and lemon juice. Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Add the capers and their liquid, and simmer for an additional minute.
• Transfer the veal to a serving platter. Sprinkle with the parsley. Garnish with thin lemon slices.

VEAL PICCATA WITH LEMON AND CAPERS

Steps:

• Place the veal in one tray and flour in the other.
• In a large non-stick skillet, and on medium heat, heat olive oil and 2 tablespoons of butter until butter is melted. Toss in a few capers into the butter and oil mixture.
• Dredging Veal Cutlets: Begin by taking each piece of veal, one at a time, and placing it into the flour to coat both sides with flour. Shake off excess flour, and place it into the heated skillet with oil, butter, and capers.
• Saute the veal until golden brown around the edges, about 1 to 2 minutes per side. These will cook up quickly, so you may want to lower the heat a little while you are sauteing them in order not to overcook them.
• Then transfer the sauteed veal into a nearby dish. Cover them with a sheet of foil wrap to keep them warm.
• Continue with the rest of the veal until all of them are sauteed and done.
• NEXT, Deglaze the pan. Pour in the white wine and simmer on low heat while you stir the remaining bits on the bottom of the pan.
• RETURN all the veal back into the skillet. Add in the lemon juice, and remaining butter and stir until it's heated through. Optional: pour in the chicken broth for more flavor and additional sauce. Toss in a few more capers on top. (And, here is where you can add more butter and lemon juice to your preference).
• Cover with a lid and simmer on low heat for about 2 minutes. Turn off heat.
• Transfer the veal to a serving platter and pour the remaining warm lemon-buttery sauce over the veal, and toss a few more capers over them.
• Garnish with some lemon slices on the side and serve immediately.

VEAL PICCATA

Steps:

• Preheat the oven to 200 degrees F.
• Coat a large saute pan with olive oil and toss in the garlic cloves. Bring the pan to a medium-high heat. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard. Raise heat to high.
• Sprinkle the veal scallops with salt. Just before placing the veal scallops in the pan with the hot oil, dredge them in flour. Working in batches, flour the veal that is going directly in the pan; do not flour ahead. When the veal has browned, 2 to 3 minutes per side, remove to a platter and keep warm in the oven.
• When all the veal has been browned, ditch the oil in the pan. Add the wine and capers and reduce by half. Add in the chicken stock, season with salt, and cook until it has slightly thickened. Swirl in the butter. When the butter has melted and is bubbly, add in the lemon juice. Taste to make sure it is delicious, add the parsley, and spoon over the veal.

CLASSIC VEAL PICCATA IN LESS THAN 30 MINUTES

Steps:

• Gather the ingredients.
• Combine the flour, salt, and pepper on a plate or in a shallow baking dish.
• Heat a heavy-bottomed sauté pan over medium-high heat for 2 minutes and let your pan get nice and hot . Once it is, add the oil and heat for another 30 seconds or so.
• Now dredge both sides of the veal cutlets in the flour mixture.
• Shake off any excess flour and cook them in batches, rather than overcrowding the pan.
• Cook 2 to 3 minutes per side or until the cutlets are nicely browned.
• Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce. (You can hold them in a very low-temperature oven if you like.)
• Add the stock, sherry, lemon juice, and capers to the pan and scrape off any flavorful bits from the bottom of the pan.
• Bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about a third.
• Swirl in the butter and chopped parsley just at the end of the cooking. Adjust seasoning with kosher salt and more lemon juice if needed.
• Plate the cutlets, 2 per person, and garnish with lemon slices. Sauce generously and serve immediately. Enjoy.

VEAL PICCATA

Steps:

• In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.
• Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.

CHICKEN "PICCATA" WITH CHARD OR BEET GREENS

Steps:

• Cut each chicken breast into 2 equal pieces (if they are - 12 ounces or more, cut them into 3 pieces). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Bring a large pot of water to a boil, add salt to taste and blanch greens for 1 to 2 minutes. Using a skimmer or a slotted spoon, transfer greens to a bowl of cold water, then drain and squeeze out excess water. Alternatively, steam greens for 2 to 3 minutes, until wilted. Chop medium-fine and set aside.
• Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour and tap the breasts to remove excess.
• Turn oven on low and get out a platter or a sheet pan. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to platter or sheet pan and keep warm in the oven. Repeat with rest of chicken, if any.
• If there is more than a tablespoon of fat in the pan, pour some of it off into a jar or bowl. To deglaze the pan, add wine and lemon juice to pan and scrape. Whisk in softened butter and capers, and stir until sauce is velvety. Pour over chicken. Sprinkle on parsley.
• Transfer greens to pan and heat through, stirring. Season to taste with salt and pepper. Arrange on plates with the chicken on top or on the side.

PROVENçAL VEAL BREAST STUFFED WITH SWISS CHARD

Steps:

• Make the filling: In a large skillet, heat 4 tablespoons of the olive oil over medium heat. Add diced onions, season with salt and pepper and sauté until softened. Mix in the chopped garlic, thyme and rosemary. A few handfuls at a time, stir in the chard and, using tongs to toss, cook with the onion mixture until all the greens are soft, about 10 minutes. Turn off the heat and use a slotted spoon to transfer chard mixture to a large bowl. Stir in tomatoes, egg and matzo pieces, mixing well. You will have at least 5 cups cooked filling.
• Heat oven to 375 degrees. Lay the meat flat on a clean work surface, season the top with salt and pepper and spread a thin layer of the filling (about half) evenly over the surface of the meat, leaving a 1-inch border. Reserve and refrigerate the remaining stuffing. Tightly roll the meat and secure it with kitchen twine, making a knot every 1 1/2 inches and tucking the meat in to enclose the ends. Season the outside of the roll with salt and pepper.
• Add the remaining olive oil to the skillet, turn the heat to medium-high and brown the stuffed veal on all sides. Transfer to a large roasting pan with a lid. (If your skillet isn't large enough, brown veal directly in the roasting pan, laid over 2 burners of your stovetop.) To the pan where you browned the meat, add wine and simmer for about a minute, scraping up any browned bits from the bottom of the pan. Spoon liquid over the meat. Scatter the carrots, large onion pieces and whole garlic cloves around the veal, place the bones, and pour in about 8 cups of water or enough to come halfway up the meat.
• Reduce oven to 325 degrees and cook, covered, 2 1/2 hours, basting every 20 minutes or so, until veal is cooked through and tender, 165 degrees on a meat thermometer.
• Remove the meat from the pan, set aside to cool, then refrigerate overnight. Strain the sauce, reserving the carrots and discarding the bones and the onions. Refrigerate sauce and carrots.
• The next day (or when ready to serve), remove and discard the fat from the sauce and simmer sauce in a small pot until reduced by 1/3. Season with salt and pepper. Using a long sharp knife, slice the veal into 1-inch portions. (Pull out kitchen twine as necessary). Carefully transfer slices to a large ovenproof serving dish or roasting pan, scatter the reserved stuffing around the veal and pour the braising liquid and carrots over the top. (You can refrigerate the whole dish at this point, to be reheated just before serving, or proceed to reheat the meat now.)
• Just before serving, reheat in a 350-degree oven, covered with foil, about 20 minutes or until heated through. Serve in individual portions or on a platter, with a little chard stuffing and carrots on top of each slice for color, and drizzled with some of the braising liquid.

VEAL PICCATA WITH SWISS CHARD

Steps:

• Combine beef and chicken broth in heavy medium saucepan. Boil over high heat until broth is reduced to 2 cups, about 10 min. Set broth aside. Cut green leaves off stalks of swiss chard. Cut leaves into strips. Slice stalks on diagonal into 1/2 inch pieces. Place veal scallops between sheets of plastic wrap. Pound to 1/8 inch thickness. Melt 1 T. butter in heavy large skillet over medium heat. Add chard stalks and saute until tender, about 5 minutes. Transfer stalks to bowl. Melt 1 T. butter in same skillet over medium-high heat. Add chard leaves and 1/3 cup broth; cover and simmer until tender; stirring occasionally; about 8 min. Transfer mixture to bowl with stalks; toss to combine. Melt 1 T. butter in same skillet over medium-high heat. Sprinkle veal scallops with salt and pepper. Add half of veal to skillet and saute 1 minute per side. Transfer to plate. Add 1T. butter to same skillet and saute remaining veal 1 minute per side. Transfer to same plate. Add minced shallot and sage to skillet and saute 1 minute. Add remaining 1 2/3 C. broth and simmer until reduced to 3/4 C. sauce, about 6 min. Return veal to sauce and simmer to heat through, about 1 minute. Using tongs, transfer veal to plate. Add remaining 4 T. butter to sauce; whisk just until butter is melted. Divide chard amoung 4 plates. Top with veal, dividing equally. Spoon sauce over and serve.

VEAL PICCATA WITH CRISP FRIED GARLIC

Steps:

• Heat oven to the lowest temperature it can be set at about 170 degrees.
• Season veal with salt and pepper to taste and dredge in flour.
• Over medium high heat in a heavy large pan heat enough olive oil to cover bottom of pan till hot. Add sliced garlic and fry till tan in color, remove garlic slices and set a side. Remove oil leaving just enough to fry slices of veal. Adding as you fry additional slices if needed.
• Brown seasoned veal in the garlic oil medium high heat about 2-3 minutes per side.
• Remove veal and place in a warm oven.
• Saute the lemon slices browning one side flip then add shallots adding oil if needed.
• Top the veal with the browned lemon slices.
• De-glaze pan with wine and chicken broth scraping pan to get all the browned bits of yumminess.
• Optional:.
• You can make a slurry of 1 teaspoon flour and a bit of the broth add to the wine sauce for a thicker result. Or whisk 1 tablespoon butter into the wine sauce for a creamy richer results.
• Reduce to half then add capers and half the parsley.
• Plate the veal and lemon, pour the wine sauce over veal, top with remaining parsley and all the fried garlic.
• Enjoy!

VEAL SWEETBREADS PICCATA WITH ARTICHOKES

Steps:

• To prepare the sweetbreads, place them in a nonreactive baking dish or large bowl and pour the milk over them, adding more if necessary to cover. Cover the dish with plastic wrap and place the sweetbreads in the refrigerator to soak overnight. Drain the sweetbreads and discard the milk. Rinse the sweetbreads under cool water and pat them dry with paper towels.
• Heat the olive oil in a large saucepan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the onion, fennel, and celery, and season with salt and sauté, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Increase the heat to high, add the wine, vinegar, and peppercorns, and bring the liquid to a boil and boil until it reduces by half, about 15 minutes. Add the sweetbreads and add enough water to just cover. Place a large paper coffee filter or a piece of cheesecloth on the surface to keep the sweetbreads submerged and heat until you see the first few bubbles start to rise up from the surface. Reduce the heat to medium and simmer until an instant-read thermometer inserted into one of the sweetbreads registers 120°F to 125°F, removing the smaller sweetbreads from the liquid to the colander as they become done, 5 to 10 minutes.
• Meanwhile, fill a large bowl with ice water and place a colander in the sink. Place a wire cooling rack inside a baking sheet. Plunge the sweetbreads in the ice water for 1 minute to cool completely. Lift the sweetbreads out of the ice water, pat dry with paper towels, and place them on the wire rack. Cover the baking sheet with plastic wrap and place a heavy baking dish on top of the sweetbreads and a bag of beans or a can of tomatoes on the dish to weigh it down. Place the weighted sweetbreads in the refrigerator for 1 to 2 hours.
• To finish and serve the sweetbreads, adjust the oven rack to the middle position and preheat the oven to 350°F.
• Cut the artichokes in half crosswise at the stem. Thinly slice the stems lengthwise and place them in a bowl. Break apart the artichoke leaves to separate them and drop them into the bowl.
• Remove the weights and the plastic wrap from the sweetbreads and discard the plastic. Use a small, sharp knife to cut away and discard any knotty pieces or silver skin from the sweetbreads. Cut the sweetbreads into 2- to 3-inch segments. Pat the sweetbreads dry with paper towels and season all over with salt and pepper.
• Heat the grapeseed oil in a large sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Sear the sweetbreads in the oil until they are deep brown and crisp all over, about 4 minutes, turning them to cook all sides. Remove the sweetbreads to a baking sheet or a large plate and place them in the oven to heat through, about 3 minutes, while you make the sauce. Wipe the pan out with paper towels and add the olive oil and garlic. Season the garlic with salt and sauté over medium-high heat for 2 to 3 minutes, stirring constantly to prevent it from browning, until it softens slightly and becomes fragrant. Add the wine, caperberries, red pepper flakes, sugar, and 1 teaspoon of salt, and cook, stirring often, until the liquid has burned off, the garlic is golden brown, and the sugar left in the pan begins to caramelize around the sides, about 8 minutes. Add the chicken stock, increase the heat to high, and bring it to a boil. Stir in the artichokes and butter, and cook, stirring occasionally, until the liquid reduces by half and the sauce thickens slightly, about 12 minutes. Turn off the heat. Drizzle the lemon juice into the pan, add the parsley, and stir to incorporate into the sauce.
• Remove the sweetbreads from the oven. Use a slotted spoon to strain the artichoke leaves out of the liquid and spread them out in a circle about 6 inches diameter in the center of four plates, dividing them evenly. From here, building each serving in two layers, place a few leaves of cavolo nero on top of each serving of artichoke leaves. Nestle half of the sweetbreads on top of the cavolo, dividing them evenly, drizzle with half of the sauce, dividing the sauce evenly and leaving the caperberries in the pan. Build the second layer, starting with a few of the cavolo leaves, the remaining sweetbreads, and topped with a drizzle of the sauce, using all of the ingredients in the second layer. Nestle the caperberries and zested strips of lemon around and on top of the sweetbreads, and serve.
• suggested wine pairing
• Greco di Tufo (Campania)