Recipe for Piccata al Limone
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In one scene in my novel The COOKBOOK, a recipe used by Kate wins Axel's heart. It is Piccata al Limone. In a previous chapter she had already cooked Hungarian Goulash which is a hearty 'man food' for lack of a better term. Piccata al Limone, or veal cutlets with lemon, is more refined having wonderful citron flavors. But, the amazing thing about this recipe is that it is so simple and quick to make.
Piccata al Limone, which also goes by Scaloppini al Limone is often found in the Milan area in Italy, whereas in The COOKBOOK Kate discovered this at Sabitini's Restaurant in Rome. By the way, if you ever go to Rome I recommend that restaurant not only for it's food, but also for it's family atmosphere in the outside tables. A sunny Sunday lunch at Sabatini's gives a real feeling of Italy. But honestly, there are a multitude of restaurants in Italy with a wonderful atmosphere, as well as having some variation of this dish.
The ingredients are few starting with very fine flour coated veal cutlets. This is cooked in butter and then glazed with lemon sauce. Fine lemon slices bring artistry to the dish. In the photo above the veal is decorated with capers, as that also works.
In one scene in my novel The COOKBOOK, a recipe used by Kate wins Axel's heart. It is Piccata al Limone. In a previous chapter she had already cooked Hungarian Goulash which is a hearty 'man food' for lack of a better term. Piccata al Limone, or veal cutlets with lemon, is more refined having wonderful citron flavors. But, the amazing thing about this recipe is that it is so simple and quick to make.
Piccata al Limone, which also goes by Scaloppini al Limone is often found in the Milan area in Italy, whereas in The COOKBOOK Kate discovered this at Sabitini's Restaurant in Rome. By the way, if you ever go to Rome I recommend that restaurant not only for it's food, but also for it's family atmosphere in the outside tables. A sunny Sunday lunch at Sabatini's gives a real feeling of Italy. But honestly, there are a multitude of restaurants in Italy with a wonderful atmosphere, as well as having some variation of this dish.
The ingredients are few starting with very fine flour coated veal cutlets. This is cooked in butter and then glazed with lemon sauce. Fine lemon slices bring artistry to the dish. In the photo above the veal is decorated with capers, as that also works.
Here is a Piccata al Limone recipe for 4 people in its most simple form:
400 to 600 grams of veal cut in thin slices (about 16 to 18 slices depending on the thickness and the hunger of each person). You could also use chicken or pork, but veal is the real deal.
Juice from 1 large lemon
90 to 100 grams of butter
flour, salt and pepper
dry white wine or Marsala wine for sauce (optional)
parsley for serving (optional)
flour
So what did I tell you? The ingredients are few. Now even more good news: The cooking process is quick and easy.
1. Wipe the veal slices with paper towels to remove moisture (if necessary crush the veal a little meat, covered film, with a weight like a pan).
2. Cover the veal with flour and then shake to remove excess until you have a thin layer covering the veal.
3. Melt a third of the butter in a skillet but not so hot that you lose the color. Yes, that's the trick. The flour covered veal should be cooked, but not too dark so that it seems burned.
4. Saute the cutlets on both sides a few at a time, and remove and set aside warm. Then do the same with the remaining meat and butter.
6. Return the meat to the pan and add some lemon juice, then add a sauce made from butter, lemons and an optional
1/4 to 1/2 of a glass of wine. Use a bit of corn starch is you want to thicken the sauce, but only a little. You want your sauce to be runny and not a pudding.
7. Add salt and pepper and serve hot, topped with a little parsley and fine lemon slices. Some cooks add capers like in the photo above, but you don't always find that on Piccata al Limone in Italy.
Serve with spaghetti or fine noodles and there you go. A tossed salad goes nicely with this.
400 to 600 grams of veal cut in thin slices (about 16 to 18 slices depending on the thickness and the hunger of each person). You could also use chicken or pork, but veal is the real deal.
Juice from 1 large lemon
90 to 100 grams of butter
flour, salt and pepper
dry white wine or Marsala wine for sauce (optional)
parsley for serving (optional)
flour
So what did I tell you? The ingredients are few. Now even more good news: The cooking process is quick and easy.
1. Wipe the veal slices with paper towels to remove moisture (if necessary crush the veal a little meat, covered film, with a weight like a pan).
2. Cover the veal with flour and then shake to remove excess until you have a thin layer covering the veal.
3. Melt a third of the butter in a skillet but not so hot that you lose the color. Yes, that's the trick. The flour covered veal should be cooked, but not too dark so that it seems burned.
4. Saute the cutlets on both sides a few at a time, and remove and set aside warm. Then do the same with the remaining meat and butter.
6. Return the meat to the pan and add some lemon juice, then add a sauce made from butter, lemons and an optional
1/4 to 1/2 of a glass of wine. Use a bit of corn starch is you want to thicken the sauce, but only a little. You want your sauce to be runny and not a pudding.
7. Add salt and pepper and serve hot, topped with a little parsley and fine lemon slices. Some cooks add capers like in the photo above, but you don't always find that on Piccata al Limone in Italy.
Serve with spaghetti or fine noodles and there you go. A tossed salad goes nicely with this.
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And here you have a quick and tasty meal to win the heart of the Axel or Kate in your life. Don't forget a candle or two and perhaps some low playing Italian or classical music in the background. Don't let the music overpower the conversation. Laugh and enjoy yourself and tell the other person why they are special.
Maybe I'm getting too romantic here? Click Here for a list of all the foods and recipes in my novel The COOKBOOK. |
