When I was single in the city (back in the olden days), one of the dishes I often ordered at my favorite Italian haunt was an ethereal veal piccata. I loved the tenderness of the thin cutlets of meat and the tangy, buttery sauce it was served in, dotted with capers and paper thin slices of lemon. Back then, I thought it was such a restaurant luxury–it would never occur to me to try to cook that dish at home. But, what did I know. There’s nothing to be intimidated by here–it’s truly a breeze to prepare. And, because the main course is so light and lemony, it’s a perfect foil for a couple of interesting side dishes. Earthy brussels sprouts are caramelized, then topped with bacon; yukon gold potatoes are smashed to a creamy pulp and infused with the heady aroma of rosemary. Here is restaurant dining made easy….
Veal Piccata with Bacon Brussels Sprouts & Rosemary Smashed Potatoes
To make the Bacon Brussels Sprouts: rinse the sprouts and trim their ends. Bring a saucepan of water to the boil and blanch the sprouts for 3 or 4 minutes. Drain them and shock in an ice water bath.
Chop thick cut bacon into 1 inch dice. In a large skillet over medium heat, sauté the bacon for 8 to 10 minutes, until golden on all sides. Turn off the heat and, using a slotted spoon, remove the bacon bits and drain on towels.
Cut the brussels sprouts lengthwise in half. Place the skillet back over medium low heat and cook the sprouts in the bacon fat, cut side down, without disturbing. Sprinkle the minced garlic over the veggies and season lightly with kosher salt and freshly ground black pepper.
Cook until the brussels sprouts are caramelized and golden, about 10 to 12 minutes. Turn them over and add unsalted butter to the pan. When the butter has melted, sprinkle the panko crumbs into the skillet and cook, stirring, until the crumbs are golden and the brussels sprouts are tender.
Prepare the Rosemary Smashed Potatoes: I prefer to use Yukon Gold potatoes because they have a buttery texture and the skin is so tender you don’t have to peel them. Place the cut potatoes into a large saucepan, cover with water, and add a generous pinch of kosher salt. Bring to a boil, then turn down heat slightly to maintain a low boil until potatoes are cooked, about 15 minutes total.
You can tell the potatoes are properly cooked when you pierce them with the point of a knife and they easily slip off. Drain them and return to the dry saucepan.
While the potatoes cook, place the milk, butter and rosemary sprig into a small saucepan. Bring to a simmer over a low flame, until the butter melts. Turn off the heat and let the rosemary infuse the milk mixture.
Using a hand masher, smash the spuds coarsely. Slowly add the infused milk, pouring it through a strainer. Continue smashing and stirring until the potatoes reach the consistency you like–they should be creamy, yet slightly chunky. Of course, you can make them a finer mash, if you prefer. Taste and season with kosher salt and freshly ground black pepper.
And now to cook the Veal Piccata: when buying veal cutlets, make sure the meat is sliced thin and looks nicely pink and lean. Place the cutlets between sheets of plastic wrap and pound with a meat mallet to make them thinner and evenly shaped.
Heat a large skillet over medium high heat. Melt a tablespoon each of butter and olive oil in the pan. In a pie plate or large shallow bowl, mix flour (preferably Wondra brand, because it crisps nicely) with kosher salt and freshly ground black pepper. Dredge the cutlets in the flour mixture, then add to the hot skillet.
When the cutlets have all cooked, remove them to a platter and keep warm. Reduce the heat under the skillet to medium. Add the white wine, lemon juice, capers and thin lemon slices. Cook, stirring and scraping the brown bits from the bottom of the pan, until the sauce is slightly reduced. Add a bit more butter, taste, and adjust for seasoning.
To serve this hearty meal, plate the smashed potatoes first. Lay the veal cutlets on top, and spoon over the sauce with the lemon slices and capers. Serve a portion of the brussels sprouts alongside, garnishing with the crispy bacon. Buon Gusto!
Serves 4:
Bacon Brussels Sprouts:
1 1/2 pounds brussels sprouts
4 slices thick cut bacon (about 4 ounces)
2 garlic cloves, minced
kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1/4 cup panko breadcrumbs
Rosemary Smashed Potatoes:
2 pounds yukon gold potatoes, cut into 2 inch pieces
kosher salt and freshly ground black pepper
1 cup milk
2 tablespoons unsalted butter
1 large rosemary sprig
Veal Piccata:
1 1/2 pounds veal cutlets
1 cup all purpose flour, preferable Wondra
kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1/2 cup dry white wine
1 tablespoon lemon juice
2 tablespoons capers, drained
2 small lemons, thinly sliced