Veal Piccata with Prosciutto and Sautéed Vegetables

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Not every scallop is destined to become a piccata. For this Italian dish, only veal scallops from the tenderloin or thigh are suitable. The size is of utmost importance here. While the shape of the cut can be round or square depending on the chef's preference, the miniature size is a mandatory condition. The optimal size for each piece is 7-8 cm.

Ingredients

Prosciutto - 1.8 oz
Veal Tenderloin - 14.1 oz
Eggplants - ½ piece
Potato - 1 piece
Orange Bell Peppers - ½ piece
Marinated cherries - 3 pieces
Celery salt - 1.1 oz
Arugula - 0.7 oz
Meyer Lemon Juice - 0 fl oz
Wheat Flour - 0.4 oz
Toasted Sesame - 0.1 oz
Clarified Butter - 1.4 oz
Butter - 1.1 oz

Step by Step guide

Step 1

Slice the eggplant into neat thin rounds and generously coat them in flour so that each one retains its shape and remains crisp like a chip while keeping tenderness and softness underneath the crunchy shell after frying.

Step 2

Sauté the scallops in clarified butter. To achieve the desired doneness, five minutes over high heat is usually sufficient, although, as in a good restaurant, the approach is individual—everyone has their preferred level of doneness. Wrap the cooked pieces in paper towels, pat them dry, and keep them warm. The leftover oil in the pan will be used to sauté the eggplants for a few minutes.

Step 3

Peel the tomatoes (they peel best after a few minutes in boiling water) and finely chop them. Dice the fresh red bell pepper and slice the celery into thin 'hearts'. Add the vegetable mix to the pan with butter and sauté for 15 minutes.

Step 4

Now, assemble the piccata. Assembly instructions: layer the scallop, a thin slice of prosciutto, an eggplant round, and the vegetables. Repeat this monotonic action once more and top the resulting tower with a third scallop. To prevent it from collapsing like the Leaning Tower of Pisa, tie the piccata with kitchen twine or another food-safe string that can withstand heat. Repeat this process as many times as the desired number of servings.

Step 5

Preheat the oven to 220°C (428°F), place the piccatas on a baking sheet, and 'warm them up' in the oven for just five minutes. Serve hot on a plate and drizzle with lemon juice. Garnish with young, non-bitter arugula sprinkled with cumin, and decorate with cherry tomatoes on the vine. Serve with Marsala wine—the best accompaniment to piccata, according to Italians.