Growing up, veal was my favorite dish. I especially loved it when my mother fried it with a side of spaghetti with butter. This is my comfort food. Whenever I eat it, I feel peaceful. Sadly, growing up, that was just about my extent with veal. I really never eat it any other way. As I got older I would try a couple of other dishes like saltimbocca. But I always went back to a fried cutlet.
As I started getting even older, and moved away from my parents, veal prices went up and for many years I went without eating it. Now, as I have established myself in this world, I am back to buying and eating veal. And now that I cook, I can explore different options.
Sadly, my wife doesn’t always eat what I like so I sometimes have to change a recipe to meet her requirements in taste. One day, I asked my wife what she wanted for dinner and she said lemon chicken. Well, I didn’t want to start cooking a whole chicken, so I had an idea. I pan-fried some cutlets and made a lemon sauce. She loved it and it became a regular meal for us. One day, I thought, why not do this with veal. It is like piccata but without as much butter and a little less ingredients.
Well, my experiment went well and this also became a semi regular meal. Now, as with most of my recipes, the measurements on the ingredients are estimates. You can use a little more or less of any of them to suit your tastes.
Ingredients (Serves 2):
- 8 oz Veal cutlets
- 1/4 – 1/3 cup gluten free flour
- 1 Tbsp onion powder
- 1/2 Tbsp garlic powder
- 1 tsp dried grated lemon peel
- 1 tsp fresh ground pepper
- Dash of salt
- 2 Tbsp olive oil
- 1 cup stock (I usually use chicken, but vegetable or beef will work also)
- 1-2 Tbsp lemon juice
Mix together ingredients 2 through 7 in a bowl.
Place veal in the flour mixture and coat lightly. Shake off excess flour and place on a plate.
Heat up a non stick skillet. When pan is hot, add oil and swirl in the pan. Add veal and brown on both sides, usually about 1-2 minutes. Do not cook the veal – just brown it.
When both sides are browned, remove from a pan onto a plate with paper towel. This will soak up the excess grease.
Pour stock and lemon juice into the hot pan. Scrap up the little tidbits stuck to the pan. Bring the sauce to a boil. Also, taste it. If you want more lemon flavor, add more lemon juice. You can also add seasonings if you like to the sauce.
When stock is boiling, place the veal back in and reduce the heat to a simmer.
Let the veal cook about 3-4 minutes and then turn over. Cook for about another 3-4 minutes.
Remove from pan and serve. I usually serve this with a pasta, but it also would go well with rice. Last time I made the dish, I used a gluten free pasta side dish I found in a store. I really like it but my wife doesn’t.
Now again, make this dish your own. I don’t like to much sauce but you can add more to your plate if you want. You can add capers and onions to the dish to make it a true piccata. My sauce usually thickens from the flour on the veal. You can also add some butter or a slurry to thicken your sauce if you want. Whatever you do though, have fun and enjoy it.