Chicken or Veal Piccata - Everyday Food with Sarah Carey

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Cook linguini in a pot of salted water, stirring to prevent sticking.

Season veal cutlets with salt.

Dredge both sides of the cutlets lightly in flour, shaking off excess.

Heat a large sauté pan and add 1 tablespoon of olive oil.

Cook the veal cutlets in batches in a single layer until golden brown, about 1 minute per side, being careful not to overcrowd the pan.

Right before the pasta is done, add 5 oz of baby spinach to the pan and stir until wilted, then save some pasta water before draining the pasta and spinach.

Remove the veal cutlets from the pan and keep warm if desired.

Add 3/4 cup of white wine to the pan to deglaze, scraping up the brown bits.

Add 2 tablespoons of lemon juice to the pan and reduce the mixture until it reaches about 1/2 cup, which takes about 5 minutes.

Add 1 tablespoon of butter and a little reserved pasta water to the cooked pasta to loosen it up.

Off the heat, swirl in 2 tablespoons of butter and 2 tablespoons of capers to finish the sauce.

Return the veal cutlets to the pan, turning to coat them in the sauce.

Plate the pasta first, allowing the sauce to absorb, then top with spinach and veal cutlets, spooning sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens