A Citrus Symphony: Mastering Piccata al Limone – Italian Veal Cutlets with Lemon Sauce

Ingredients

For the Veal Cutlets:

• 4 veal cutlets (about 4 oz each, pounded thin)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/4 cup grated Parmesan cheese (optional, for extra richness)
• 1/4 cup olive oil

For the Lemon Sauce:

• 1/2 cup fresh lemon juice (about 2 lemons)
• 1 cup chicken broth (preferably low-sodium)
• 1/4 cup white wine (optional, but recommended for depth of flavor)
• 2 tablespoons capers (rinsed and drained)
• 2 tablespoons unsalted butter
• 2 cloves garlic (minced)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper (to taste)
• 2 tablespoons chopped fresh parsley (for garnish)

Preparation

Preparing the Veal Cutlets

1. Pound the Veal: Begin by placing each veal cutlet between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the veal until it is about 1/4 inch thick. This process helps to tenderize the meat and ensures even cooking.
2. Prepare the Breading: On a shallow plate, combine the flour, salt, and pepper. On a second plate, beat the eggs. If using Parmesan cheese, mix it into the flour mixture. Dredge each veal cutlet first in the flour mixture, ensuring it is evenly coated. Dip it into the beaten eggs, allowing any excess to drip off, and then return it to the flour mixture for a final coating.
3. Cook the Cutlets: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the veal cutlets. Cook for about 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C). Transfer the cooked cutlets to a plate and cover loosely with foil to keep warm.

Making the Lemon Sauce

1. Sauté the Garlic: In the same skillet used for the veal, reduce the heat to medium. Add a bit more olive oil if necessary. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let it brown, as this can make the garlic taste bitter.
2. Deglaze the Pan: Add the white wine (if using) to the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer for about 1 minute to reduce slightly.
3. Prepare the Sauce: Pour in the chicken broth and lemon juice. Stir in the capers and thyme. Bring the mixture to a gentle boil and let it simmer for about 5 minutes, or until the sauce has reduced slightly.
4. Finish the Sauce: Stir in the butter, allowing it to melt and blend into the sauce. Season with salt and pepper to taste. The sauce should have a balanced flavor of tangy lemon and savory richness.

Plating and Serving

1. Plate the Cutlets: Arrange the veal cutlets on a serving platter or individual plates. Spoon the lemon sauce generously over the cutlets.
2. Garnish: Sprinkle the chopped parsley over the top for a touch of freshness and color.
3. Serve Immediately: Piccata al Limone is best enjoyed right away, while the cutlets are still warm and the sauce is freshly made.

Piccata al Limone is more than just a meal; it's a celebration of Italian flavors in their most refined form. The veal cutlets, tender and lightly crisped, offer a perfect canvas for the vibrant lemon sauce. Each bite is a delightful contrast of textures and flavors—the zesty lemon sauce elevating the rich veal to new heights. Pair this dish with a side of pasta, risotto, or a simple green salad for a complete and satisfying meal. Whether you're preparing it for a special occasion or a comforting weeknight dinner, Piccata al Limone promises a dining experience that's both elegant and utterly delicious.

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