Summertime Veal Piccata

Summertime Veal Piccata Fete-a-Tete

Warmer months should be a time to relish in all things fresh, green, and from the garden. This is always a staple on our spring and summer entertaining menu. Veal is quick to cook and the perfect meat to pair with a fresh salad. Our “healthy Caesar” is a play on a traditional egg-based dressing that we use on everything from fresh veggies to grilled greens. Its super versatile and has a real punch. We like a punch.

Prep Time
Cook Time
Total
Servings
Ingredients
  • 4 pieces of veal scaloppini
  • 1 Tbsp. AP flour, gluten free or regular
  • 2 Tbsp. olive oil
  • 1 lemon
  • pinch of salt and pepper
  • Salad Ingredients:
  • 2 ripe vine tomatoes, diced and seeds removed
  • 1 medium-sized cucumber, peeled and diced
  • 2 cups romaine lettuce, roughly chopped
  • 1 Tbsp. fresh flat leaf Italian Parley, finely chopped
  • Healthy Caesar Salad Dressing:
  • 1 Tbsp. dijon mustard
  • 1 Tbsp. white wine vinegar
  • juice of 1 lemon
  • 2 anchovy filets
  • 1 tsp. fat free Greek yogurt
  • 1 garlic clove
  • 2 Tbsp. olive oil
  • salt and pepper to taste

1. Prepare veal: Place veal pieces on a cutting board and cover with plastic wrap. Using a meat mallet or rolling pin, pound veal pieces until they are about ¼-inch thick.

2. Take off plastic wrap, season with salt and pepper.

3. Dust both sides of each veal piece with the flour, making sure it sticks.

4. Make the salad dressing by combining all ingredients into a food processor, except the olive oil. Pulse for about 30 seconds until it is combined. Put the processor on low speed and slowly add in the olive oil, mix for about 10 seconds. Taste and season. Set aside.

5. In a medium-sized bowl, combine the prepared tomatoes and cucumbers. Chop and reserve the romaine lettuce in a separate bowl. Set aside.

6. In a large skillet, heat on high with the olive oil. Once it is very hot, add in the veal, working in batches if need be. Cook the veal on very high heat, about 2 ½ minutes per side. Add in more oil as needed. The veal should be browning nicely. Take out of skillet, lightly squeeze the lemon on top of veal, cover with foil, and let it rest for 2 minutes.

7. While the veal is resting, re-mix the salad dressing quickly in the food processor, lightly dress the greens and the cucumber and tomatoes.

8. On a platter or on individual plates, create a bed of the greens and then place veal on top. Top the veal with the cucumber and tomato mixture. Garnish is parsley and serve with lemon wedges.

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