Veal piccata and broccolinis
PREP TIME: 45 minutes
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 red bell peppers
50 ml of extra virgin olive oil
Salt and pepper
Ingredients for presentation
25 g micro arugula
Parmesan shavings, to taste
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.
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.
Season and flour the veal cutlets.
In a big frying pan sear the veal and set aside.
Degrease the pan, melt the butter and cook the capers and the chili for a few seconds.
Deglaze with the wine, reduce by half and add the lemon juice, the zest and the chicken stock.
Bring back to a boil, and then finish cooking the cutlet in the sauce until it thickens.
Add the chopped parsley and serve immediately.
Garnish with the vegetable mix, the arugula and the parmesan.
For more details on this Wolf induction range used in this video, click here