Thursday, September 29, 2011

My Hubbie's Birthday = Veal Piccata

Happy Birthday to my hubbie!  I wanted to make him his favorite, so I went all out and whipped up some veal piccata.  He loves capers and garlic so I loaded up the sauce with extra of both.  The mashed potatoes got whole milk to make them extra creamy, and the spinach was cooked in bacon.  I did my best to make his birthday extra special and full of goodies. :)

The Meat
- 1 1/2 pounds veal, thinly sliced
- 2 cups potato flour
- salt, pepper to taste

The Sauce
- 6 tablespoons of butter
- 3-4 tablespoons of lemon juice
- 1/2 cup pinot grigio wine
- 1/8 cup of capers
- 6-8 cloves of garlic, sliced

The Veggies
- 8-9 small potatoes
- 1/2 cup milk
- salt, pepper to taste

- 2 cups spinach, raw
- 4 slices of bacon, diced
- 1/4 onion, sliced

Okie dokie.  This took some prep but was a lot of fun to do.  Set up your "stations" so you can streamline your productivity, and make less of a mess! On a Pyrex cutting board, lay out yer meat fer beating.  On another Pyrex cutting board, sift the potato flour, salt, and pepper.  Peel and boil the potatoes for around 15-20 minutes.  While they are boiling away and getting ready for beautiful mashed potato-dom, beat the veal with a tenderizer and enjoy it!  Dredge the beaten meat in the potato flour and set them aside for cooking. 

In a large saucepan, sear each side of the slices of veal.  Remove them from heat, they will complete the cooking process in the piccata sauce you're about to make.  In the same pan, pour the wine, butter, and lemon juice together.  Bring everything to a simmer.  After you've brought it to a simmer, add the garlic and let it cook for 5 minutes before adding in the veal and the capers.  Lower your heat and let everything cook for another 15-20 minutes.

In a different large saucepan, cook the diced bacon and onion on high heat.  While that cooks, drain your potatoes and put them in a large mixing bowl with the milk, salt, and pepper.  Use your masher to create creamy delicious mashed potatoes.

Once the bacon is a little crispy and the onions are soft, lower your heat and add the raw spinach a little bit at a time, stirring constantly and adding more as the cooking spinach begins to wilt. When the spinach is ready, plate the mashed potatoes and spinach first, then smother the edges of their sections of the plates with the veal and sauce.  The potatoes especially taste good with the leftover sauce on top.  Generously pile capers and garlic on top of the veal, and serve to happy people.

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