Real Veal Piccata Recipe S1 Ep52

Veal is a mouth watering treat and this recipe brings out the best in it.This is a Real Time, Cook Along Video Show.
Give this recipe a try and you will be surprised at how simple it really is.
This video is part of Texas Cooking Today, Intermediate Cooking Playlist
Thank you for watching Texas Cooking Today.
Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique.
In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another.
Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style.
I like to use only fresh ingredients, no canned, boxed foods or seasoning packets.
Cooking should be fun and relaxing and that is what I strive for on Texas Cooking Today.

[@food4chooms]

Love this channel. Relaxing, realistic, good technique/explaination, awesome results and beautiful dishes. Keep it up!

[@mrkattm]

Nice job, here are some suggestions, pound your veal, it will improve the texture, shake off the excess flour, cook your veal to medium, deglaze with the wine not the lemon, prolong heat on lemon juice makes it funky, finish the sauces with unsalted butter and chopped Italian parsley. These few steps will take the dish to the next level. Thanks for sharing.

[@texascookingtoday5873]

Thank you for watching.

[@nagleys]

Agreed

[@Forevertrue]

Thanks Stuart a good recipe.

[@texascookingtoday5873]

That's one of my favorites.

[@danielclooney6248]

Yum that looks good. Was that an All-Clad pan? Was it seasoned?

[@Maylove691]

The noises of the frying doesn’t allow me to understand what is that you add, I assume is lemon juice? Before you add the wine 😞

[@texascookingtoday5873]

Yes, lemon juice. then I add wine. the extra acid in the lemon helps break loose any fond easier then just the wine. I bought a lavaliere mic to eliminate the noise on my newer videos. Thanks for watching.

[@thomashale8063]

Where did you get that pepper mill??

[@texascookingtoday5873]

That is a William Bounds grinder, they are truly fantastic. I bought this one at Williams Sonoma online.

[@danielclooney6248]

Why do cook it in stainless as opposed to iron skillet?

[@aoknponte]

The veal is usually hammered down I do not see you doing so I am wondering if you believe in it; I am a skeptic on that .

[@texascookingtoday5873]

aoknponte Most veal is very tender and delicate as long as it is thin enough it should not need pounding down. If you have a thick cut that you want to pound out then do it very gently or you will tear the meat.

[@LMTR14]

seems quite sophisticated a recipe for a texan

[@texascookingtoday5873]

Your not saying Texans are low brow are you?

[@LMTR14]

Texas Cooking Today wouldn't have expected capers and veal in texan cooking is what I'm saying

[@texascookingtoday5873]

I must admit that capers are not the most popular item in the state lol Texas is a cattle producing state and veal is very much on the diet of many texans. I live in a city with some of the best cooking schools in the nation and over seven thousand restaurants serving virtually every cuisine on earth. But yes certain parts of Texas are rather hick for them putting dijonnaise on a hamburger is gourmet. Thank you for watching.

[@Forevertrue]

Here in Texas we have access to high quality beef of all varieties. As well as local sophisticated spices, and cooking resources. Texas is one of the premier cooking venues in America. Stuart is merely one of many a presenter of our arts.