Veal piccata and broccolinis


PREP TIME: 45 minutes
TOTAL: 1h15

Ingredients for the piccatta (2 portions)

6 milk fed veal cutlets
Salt and freshly ground pepper
100 ml of white wine
25 ml of lemon juice
1 lemon zest
2 tsp of chopped capers
300 ml of chicken broth
¼ bunch of chopped parsley
½ Thai chili pepper
15 g of butter
Extra virgin olive oil for cooking
All-purpose flour for dusting

Ingredients for the vegetables garnish

2 bunches of broccolinis
2 onions
2 red bell peppers
50 ml of extra virgin olive oil
Salt and pepper

Ingredients for presentation

25 g micro arugula
Parmesan shavings, to taste


Step 1

Clean the broccolinis and cut in half lengthwise, peel the onions and cut into 1 cm thick slices. Mix the vegetables together and season with olive oil, salt and pepper. Lay on a baking tray with parchment paper and cook on convection mode at 400°F until they get a dark coloration. Reserve.

Step 2

Cut the bell peppers lengthwise, remove the seeds and put on a baking tray, cut side down. Cook at broil until the skin is dark brown. Let cool and pull the skin off under cold water. Cut in thin strips; add to the broccolinis and reserve.

Step 3

Season and flour the veal cutlets.

Step 4

In a big frying pan sear the veal and set aside.

Step 5

Degrease the pan, melt the butter and cook the capers and the chili for a few seconds.

Step 6

Deglaze with the wine, reduce by half and add the lemon juice, the zest and the chicken stock.

Step 7

Bring back to a boil, and then finish cooking the cutlet in the sauce until it thickens.

Step 8

Add the chopped parsley and serve immediately.

Step 9

Garnish with the vegetable mix, the arugula and the parmesan.

For more details on this Wolf induction range used in this video, click here

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