Veal Piccata with Warm Pistachio Vinaigrette
Parmigiano Baby Potatoes & Asparagus
Cooking time
25 minutes
Servings
2/4
Calories
1090 /serving
The lemony lift of a good piccata is just perfect for a summertime supper. We’re keeping it classic with tender veal cutlets dredged in flour and gently browned, then mixing it up with the buttery crunch of pistachios. Plated with asparagus and Parmigiano potatoes, it’s pure paradiso.
We will send you:
- 340g Grain-fed veal cutlets (raised without antibiotics by Canadian farmers)
- 1 Bunch of asparagus
- 14g Parsley
- 450g Baby potatoes
- 1 Lemon
- 25g Chopped pistachios
- 20g All-purpose flour
- 24g Chicken demi-glace
- 25g Parmigiano Reggiano (contains rennet)
- 5g Herby Sidekick spices (thyme, parsley, mustard, salt)
Contains: Milk, Mustard, Pistachios, Wheat
You will need:
2 Large pans
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
4 or 8 tbsp Butter
Total Fat
74 g
Saturated Fat
28 g
Sodium
1800 mg
Total Carb
61 g
Sugars
9 g
Protein
51 g
Fibre
11 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
- In the last 3 to 5 min., sprinkle with the cheese.
Mise en place
- Meanwhile, quarter the lemon.
- Finely chop the parsley leaves and stems.
- Remove the woody ends of the asparagus.
Prepare the veal
- On a large plate, combine the flour and ½ the spices.
- Pat the veal dry; season with S&P.
- Working one at a time, coat the veal in the flour (shaking off any excess).
Cook the veal
- In a large pan, heat a thin layer of oil and 1 tbsp butter (double for 4 portions) on medium-high.
- Add ½ the veal* and cook, 2 to 3 min. per side, until browned and cooked through.
- Transfer to a plate and wipe out the pan.
- Repeat with the remaining veal.
Cook the asparagus
- Meanwhile, in a second large pan, heat a drizzle of oil on medium-high.
- Add the asparagus, 4 tbsp water (double for 4 portions), ½ the remaining spices and S&P.
- Cook, partially covered, 2 to 5 min., until tender.
- Transfer to a plate and reserve the pan.
Make the pistachio vinaigrette & serve
- Heat the same pan on medium-high.
- Add the pistachios and 2 tbsp butter (double for 4 portions). Cook, stirring often, 1 to 2 min., until fragrant.
- Add 2 tbsp water, the juice of 2 lemon wedges (double both for 4 portions), the demi-glace, parsley and remaining spices.
- Divide the potatoes, asparagus and veal between your plates.
- Top with the pistachio vinaigrette.
- Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
