Veal Piccata

Jimmy Nardello Peppers, Gold Bar Squash, and Squash Blossoms

Chef Michael Toscano of Da Toscano | New York
Yield: 6 servings

Adapted by StarChefs | August 2020

INGREDIENTS:

Veal Strip:
Six 8-ounce European veal strip steaks
Salt
Black pepper
½ cup all-purpose flour
1 ounce unsalted butter
2 tablespoons extra virgin olive oil

To Assemble and Serve:
½ cup dry white wine
1¼ cups chicken stock
1 ounce unsalted butter
3 tablespoons lemon juice
¼ cup drained capers
2 tablespoons finely chopped parsley
1 Gold Bar squash, charred and diced small
4 Jimmy Nardello peppers, blistered, cut into bite-size pieces
6 squash blossoms
Salt
Black pepper

METHOD:

For the Veal NY Strip:
Heat oven to 400°F. Season veal portions with salt and pepper, and dredge in flour, shaking off excess. In a large sauté pan over medium-high flame, heat butter and oil. Working in batches, pan-fry veal, turning once, until golden brown, about three minutes. Transfer veal to a sheet tray and cook in oven until medium rare, with  a final internal resting temperature of 128°F. 

To Assemble and Serve:
To the pan used to fry the veal, add wine and deglaze. When wine has reduced by half, about 3 minutes, add stock and reduce by half, about 8 minutes. Add remaining ingredients. When sauce has combined, flash veal in oven for 3 minutes. Cut veal portions into 3 even slices and arrange on serving plates. Pour sauce over veal. Serve immediately.

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