Veal Piccata with Orange Sauce

Veal Piccata with Orange Sauce Recipe from Italy

Region / culture: Italy | Servings: - 4

Introduction

Veal Piccata with Orange Sauce is a delicious and elegant dish that combines tender veal cutlets with a tangy and citrusy orange sauce. This recipe is perfect for a special occasion or a fancy dinner party.

History

Veal Piccata is a classic Italian dish that is traditionally made with veal cutlets, lemon juice, capers, and white wine. In this variation, we are using fresh orange juice to add a unique and refreshing twist to the dish.

Ingredients

1 lb (454 g) of lean veal cutlets
0.5 cup of all purpose flour
0.25 cup + 2 tbsp of low calorie margarine
1 cup of fresh orange juice
1 tsp of fresh sage, minced
1 orange, sliced
1 tbsp of fresh parsley, minced

How to prepare

Place flour on a large plate and season with salt and pepper to taste.
In a large skillet, melt 0.25 cup of margarine.
Coat the veal with flour, shaking off excess.
Add to the skillet, in batches, and cook for 30 seconds on each side.
Transfer to a warm plate and keep warm.
Discard the pan drippings.
Add 0.5 cup of the orange juice to the pan and bring to a boil, scraping up any browned bits.
Boil 1 – 2 minutes or until juice is reduced to a glaze.
Add remaining 0.5 cup orange juice and sage; season with salt and pepper and bring back to a boil.
Boil 1 – 2 minutes or until mixture thickens.
Remove from heat and whisk in remaining 2 tbsp of margarine.
Transfer veal to a platter, spoon orange sauce on top and garnish with orange slices and fresh parsley to serve.

Variations

You can substitute chicken or pork for the veal in this recipe.
Add capers or olives to the sauce for a different flavor profile.

Cooking Tips & Tricks

Make sure to pound the veal cutlets to an even thickness to ensure they cook evenly.

- Be careful not to overcook the veal, as it can become tough and dry.

- Use fresh orange juice for the best flavor in the sauce.

- Garnish with fresh parsley and orange slices for a beautiful presentation.

Serving Suggestions

Serve the Veal Piccata with Orange Sauce with a side of pasta or steamed vegetables for a complete meal.

Cooking Techniques

The veal cutlets are pan-fried in this recipe to create a crispy exterior and tender interior.

Ingredient Substitutions

You can use butter instead of margarine in the sauce.

- Lemon juice can be used instead of orange juice for a more traditional flavor.

Make Ahead Tips

You can prepare the orange sauce ahead of time and reheat it when ready to serve.

Presentation Ideas

Serve the Veal Piccata with Orange Sauce on a platter garnished with orange slices and fresh parsley for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

280 per serving

Carbohydrates

15g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains dairy (margarine).

Summary

This dish is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals.

Summary

Veal Piccata with Orange Sauce is a flavorful and elegant dish that is perfect for a special occasion. The tangy orange sauce complements the tender veal cutlets beautifully, creating a dish that is sure to impress. Serve with pasta or vegetables for a complete meal that is sure to please.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a warm summer day, and I was visiting my dear friend Maria for lunch. As soon as I walked into her cozy kitchen, I was greeted by the most tantalizing aroma. Maria was busy at the stove, a look of concentration on her face as she expertly flipped pieces of veal in a sizzling pan.

I watched in awe as she added a splash of white wine and a generous squeeze of fresh orange juice to the pan, creating a fragrant sauce that made my mouth water. I had never tasted anything like it before, and I knew I had to learn how to make it myself.

Maria noticed my interest and smiled knowingly. "Ah, you like the sound of my veal piccata with orange sauce, do you?" she said, her eyes twinkling. "It's a family recipe passed down through generations, and I would be happy to teach you how to make it."

I eagerly accepted her offer and spent the afternoon by her side, absorbing every detail of the recipe. Maria showed me how to tenderize the veal, coat it in flour, and fry it to a golden brown perfection. She taught me the secret to creating a rich, tangy sauce by deglazing the pan with white wine and fresh orange juice, then finishing it off with a pat of butter for a velvety texture.

As we sat down to enjoy our meal, I took my first bite of the veal piccata with orange sauce and was transported to culinary heaven. The tender veal melted in my mouth, and the bright citrus flavors danced on my tongue. It was a dish that was both comforting and elegant, a true masterpiece of Italian cuisine.

From that day on, I made Maria's veal piccata with orange sauce a regular part of my cooking repertoire. I served it to family and friends, who raved about its deliciousness and begged for the recipe. I felt a sense of pride knowing that I had learned this culinary gem from a dear friend who had shared a piece of her family history with me.

Over the years, I made a few tweaks to the recipe, adding a sprinkle of capers for a briny kick and a handful of fresh parsley for a pop of color. Each time I made the dish, I thought of Maria and the special bond we shared over our love of cooking and sharing delicious food with those we cared about.

As I grew older and my own grandchildren began to take an interest in cooking, I passed down the recipe for veal piccata with orange sauce to them. I watched with joy as they learned the techniques I had mastered from Maria, adding their own twist to the dish and making it their own.

Now, as I sit in my cozy kitchen, surrounded by the familiar scents and sights of a lifetime of cooking, I feel grateful for the experiences and memories that have shaped me into the passionate cook I am today. And every time I make Maria's veal piccata with orange sauce, I am reminded of the special friendship that inspired me to learn and create something truly magical in the kitchen.