mAdBen son came home from Manhattan craving my variation on veal scallopine piccata. Dr.Husband procured the finest milk-fed veal cutlets from Frigo’s Italian market in Springfield, Massachusetts. The owner, Joe, likes to pound them. I prefer them unpounded. It’s an ongoing battle, but I usually win. So, the cutlets are like 1/2″ thick. If they are too thin, they overcook in a second. Thicker means moister.
I use the same basic method each time, with fresh ingredients that can change depending on what’s in the pantry. Last night, I made it this way:
Dredged 2 lbs. cutlets in egg/milk batter, then flour. In a very large skillet, browned cutlets in olive oil, both sides, quickly and in stages so not touching. After each stage, deglazed and scraped with dry white wine (could use broth). Set aside cutlets in a bowl with deglazed juices until all cutlets were browned.
To the skillet added 1/8 lb. butter, tiny asparagus tips, chopped shiitake mushrooms, stirred until firmly soft. Added the cutlets back in with all of the juices/wine, scraped bits. Poured juice of 2 lemons and 3 hefty tablespoons capers, over the cutlets, put on simmer for 5 minutes.
Meanwhile made Fettucine, tossed with chopped sun-dried tomatoes and fresh basil. Pour veal and sauce over the pasta. C’est ca.