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Le Cordon Bleu News, 04/28/2014
Pan-fried veal piccata with baby vegetables and citrus sauce
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About this recipe

A piccata, traditionally Italian, is a small, round escalope of veal where the meat is flattened, pan fried and served with a sauce. The citrus sauce here is made using orange and passion fruit offering tangy exotic flavors. When paired with baby vegetables, this dish tastes fresh and light.

Recipe - Pan-fried veal piccata with baby vegetables and citrus sauce

Serves: 4

Preparation time: 1 hour

In this recipe:

  • veal escalopes
  • butter
  • spinach
  • orange
  • passion fruit





Citrus sauce
1 shallot, finely chopped
100 ml white wine
1 orange, juiced
1 passion fruit, seeds reserved for garnish
500 ml brown veal stock
20 g butter
salt, pepper
Spinach purée
500 g spinach
10 g butter, melted
Baby vegetables
12 baby carrots
12 baby turnips
2 baby zucchini
40 g shelled fava beans (broad beans)
40 g shelled peas 
6 cherry tomatoes
30 g ground hazelnuts
20 ml olive oil
50 ml vegetable oil
30 g butter
Veal piccata
12 x 50 g thin veal escalopes
salt, freshly ground white pepper
30 ml clarified butter

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  1. Citrus sauce: Heat the shallot, white wine, orange juice and passion fruit juice over high heat until reduced to a syrupy consistency, about 5 minutes. Add the veal stock and reduce again until it coats the back of a spoon, about 10 minutes. Strain through a china cap sieve and add the butter. Season and keep warm.
  2. Spinach purée: Wash and de-stem spinach. Bring salted water to a boil in a saucepan. Add the spinach and boil until wilted and soft, about 20 to 30 seconds. Remove with a slotted spoon and drop immediately into a bowl of cold water. Squeeze out the excess cold water. In a food processor or blender, purée the spinach. Reheat the purée and add butter and salt to taste. Keep warm.
  3. Baby vegetables: Preheat the oven to 200ºC. Peel the carrots and cut off their tops (reserving sprigs for decoration); trim the tops off the turnips; trim the ends off the zucchini and cut into 12 pieces on an angle. Bring salted water to a boil in a saucepan. Separately boil each type of vegetable until just soft, refreshing the water each time, about 3 minutes for the carrots and turnips (about 2 minutes for the zucchini and fava beans and about 1 minute for the peas). Drain and set aside. Gently squeeze the fava beans from their skins and discard the skins. Cut the cherry tomatoes in half, season with salt and dust the open face with ground hazelnuts. Drizzle tomatoes with olive oil and roast on a baking sheet for 3 minutes. Heat vegetable oil in a small frying pan over a high heat. Add the carrot sprigs and fry until crisp, about 1 minute. Melt butter in a pan and add all the vegetables to re-heat.
  4. Veal piccata: Lightly pound the veal escalopes using a meat hammer (or rolling pin) until an even thickness of 5 mm is achieved. Season with salt and freshly ground white pepper. Melt clarified butter in a frying pan over high heat. Pan-fry the veal until pink, about 30 seconds on each side. Remove any excess fat from the pan and add the citrus sauce to the pan to reheat. Remove the pan from the heat and keep warm.
  5. To serve: Place three veal piccata pieces on a plate. Arrange the vegetables around the piccata and spoon a few drops of spinach purée around the outside. Finish with reserved passion fruit seeds sprinkled over the veal and top the carrots with fried sprigs.

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