Veal Piccata with Mint & Feta Couscous
Yields: 4 servings
Time: 10 minute prep, 15 minute cook
Piccata is a specific italian dish consisting usually of chicken or veal that is lightly dredged in flour then cooked in lemon, butter, and capers. For a bit more tang I had a splash of white wine to my piccata sauce. The extra acidity cuts through some of the fatty butter while also making a more viscous sauce that melts into the couscous. The mint in the couscous adds a lovely brightness to the whole dish. Serve this meal family style- the bed of couscous absorbs all the lovely piccata flavor!
Piccata Ingredients:
1 lb. boneless veal steaks
All-purpose flour
Kosher salt
Black pepper
Olive oil
Unsalted butter
Garlic
Capers
Dry white wine
Lemon juice
2 lemons, sliced thin
Fresh parsley
Couscous Ingredients:
5.8oz box plain couscous (or your favorite grain!)
Olive oil
Lemon zest
Lemon juice
Feta cheese
Fresh mint
Kosher salt
Special Equipment:
Pie plate or shallow bowl
Meat tenderizer
Directions
Step One:
Cook couscous according to box instructions OR bring 2 cups of water to a boil, stir in couscous, let sit covered for five minutes off heat. Fluff with a fork and set aside.
Step Two:
Place each veal steak between two pieces of plastic wrap. Using a meat tenderizer (or rolling pin) pound each steak until they become flat. Season each side with kosher salt.
Step Three:
In a pie plate, season about one cup of flour with salt and pepper. Dredge veal in flour, shaking off any excess.
Step Four:
In a large skillet, melt a few tablespoons each of olive oil and unsalted butter over medium-high heat. Cook veal for 2 minutes on each side or until lightly browned. Drain onto a paper towel and set aside.
Step Five:
Add another tablespoon of butter to same skillet. Sauté 3-4 cloves of chopped garlic for 30 seconds. Add 2 tablespoons of capers and sauté for another 30 seconds. Pour in lemon juice, sliced lemons, and about 1/2 cup of white wine. Bring to a gentle boil and reduced by half. Reduce heat to low and remove lemon slices, reserve for garnish. Taste and season with salt and pepper if needed.
Return veal to skillet and coat in sauce. Sprinkle with fresh parsley and keep warm.
Step Six:
In a separate skillet, heat a few tablespoons of olive oil. Sauté 1-2 cloves of chopped garlic until lightly browned. Add couscous, mix throughly to coat in oil. Stir in the zest of one lemon and the juice of 1/2 a lemon. Sprinkle with freshly chopped mint and feta cheese- to your liking. Season with salt and pepper.
Step Seven:
To serve, scoop couscous onto a large serving dish. Place veal steaks directly on couscous and drizzle with remaining sauce. Top with lemon slices and a sprinkle of chopped parsley.
Mix it Up!
You can make piccata with almost any protein. Try this recipe with chicken, pork, or even turkey breast. The key to a perfect piccata is in the meat tenderizing, so regardless of your protein, make sure to give it a good beating. The thinner the meat the better the dish.
