Cooking & Baking
Related: About this forumI love Veal Piccata w/the pan drippings on a bed of mini penne....
So tonight we had it at a restaurant that I have always loved but have not been to in a few years. It's kind of a upscale place and always use to have excellent food. Well my, my, my how times have changed! I've had better food at Papa Gino's Pizzeria!!! Next time I'll just stay home and make my own! Anyway I thought you guys might like a really good recipe for Veal Piccata that I use at home. Just remember to pound the veal cutlets with a meat mallet before preparing to cook them. They need to be tenderized so pound them good.
https://www.saveur.com/article/Recipes/Classic-Veal-Piccata?i4JlexR96GWiYyiU.01&fbclid=IwAR1gU61l2YmtptVQlLJkfgsomUA-QR6g0P6opLpn5GhQJbfkAVbfrOMI0b0
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Soxfan58
(3,479 posts)![](/emoticons/candle.gif)
MLAA
(17,298 posts)But the worst of all is veal. So I am with you, babies that never see the light of day.
Remember a month or two ago someone posted a video of a cow playing catch? No different than a dog.
Ohiogal
(32,006 posts)I, too, have had the experience of returning to a favorite restaurant that over time lost its quality. So disappointing! I hate paying for a bad meal.
Thank you for the recipe. Food always tastes better made at home, anyway!
Little Star
(17,055 posts)pangaia
(24,324 posts)Jeeze, did I just type that ???????
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Little Star
(17,055 posts)sinkingfeeling
(51,457 posts)frozen! Don't know of a restaurant that serves veal licata.
I love it. Guess I'll just have to keep flying to Italy.
Little Star
(17,055 posts)And pound those suckers too!
sinkingfeeling
(51,457 posts)Little Star
(17,055 posts)That sounds good too!
unc70
(6,115 posts)Grew up on a farm. To us, veal meant young males born into a milking herd.
But I still pound out the cutlets.
Little Star
(17,055 posts)Freddie
(9,267 posts)Is labor-intensive but worth it. Never had the veal kind. Eons ago I dated an Italian guy whose mom made the most wonderful Veal Scallopini. Have to look that one up and try it.
Little Star
(17,055 posts)But either will do!
Laura PourMeADrink
(42,770 posts)Piccata style. But it's so hard to find it tender or even if I make it at home, can pound the hell out of it and it's never tender.
Little Star
(17,055 posts)The veal was tough, the pasta was over-cooked and like mush, there wasn't enough piccata sauce plus the sauce was like water, it didn't stick to the pasta or the veal. I couldn't tell you about the flavor because there wasn't very much flavor, what little sauce there was had been watered down and killed the flavor.
I'm an old waitress and this whole experience made me think of a restaurant either on it's last leg or a chef who was so cheap he squeaked.
irisblue
(32,980 posts)Lots of online articles about this as a problem
Laura PourMeADrink
(42,770 posts)Laura PourMeADrink
(42,770 posts)how to make it because they are really Italian. Especially in the old north end.
think I had one of my most perfect meals there ever. Shrimp Scampi in lemon butter - but then put in a dish with tomatoes and onion chunks and broiled for a minute to get a bit of char on the onions.
I have tried to replicate for years. Something about the lemon butter sauce that I can't seem to get exactly right. Do you make it? Similar to the piccata but without capers.
Little Star
(17,055 posts)I use to go in quite often but now that I'm older and a widow I don't go in very much just some times with my daughter and her husband. I had a stroke about eight or so years ago, not a severe one but it did mess up the feeling on my left limbs so I don't drive very much anymore. I actually just gave my car to my oldest grandson, it had very low mileage and he was going to buy himself a new car but why not save him some cash. I have a in-law apartment in my daughter's house so I can always use her car when I need to. I asked her add me to her insurance. It all works for us! What place do you recommend?