Every once in a while I think it's good to branch out from the strictly 'health foods' and eat something that is still all natural and delicious, but not as good for you. This is certainly that. My family adores veal (that's the German in us) and my mom usually makes wiener schnitzel as a special treat often when my brothers come to town. Tonight my brothers came into town and she gave me the reigns to cook the dinner so I decided to switch it up a little. Instead of her traditional breaded Wiener Schnitzel ala The Joy of Cooking complete with lots of butter, thick brown gravy, and breadcrumbs galore, I decided to go for something a little lighter but with a lot of flavor. Veal Picatta! I always like to trick them into making dishes a little healthier to see if they will notice, and luckily for me, they didn't! Since the flour in the recipe is really only a thin layer on the veal it doesn't really make much of a difference health-wise, but instead of regular white bleached flour, I used organic 100% whole wheat flour, instead of regular butter I used organic unsalted. We have been transitioning our pantry lately by getting rid of white flour products so we had this on hand. As for the nutrition in this recipe, everything I used was real food, not processed, and the complete meal contains all of the food groups. This is not my recipe for the veal, but the garlic bread is mine and it's super easy to make. Needless to say, my family's taste buds were singing, they loved the dinner and I am so glad!
Here are both recipes:
Veal Picatta, The Joy of Cooking
Preheat oven to 180 degrees F. Have an oven safe platter ready.
1/2 cup flour
3-4 tbs unsalted butter
3-4 tbs olive oil
2 lemons (to make 1/3 cup lemon juice)
2 tbs parsley, chopped
1/4 cup dry white wine
Pound veal on each side until less than 1/4 inch thick. Sprinkle sea salt and freshly ground pepper on each side. Drench veal cutlets in flour. On high heat in a large skillet with 1 tbs olive oil and 1 tbs butter cook veal 30-60 seconds on each side. Do not overcook, they should be just slightly golden brown. Repeat with more butter and oil until all are cooked and place in oven safe platter and keep warm in oven. In the pan scrape up the brown pieces and using the leftover butter and oil in the pan, make a sauce for the veal. Add 1/4 cup dry white wine and 1/3 cup freshly squeezed lemon juice. Bring to a boil and then reduce heat and let it simmer for about 4 minutes. When slightly reduced remove from heat and immediately add 4 tbs of butter and whisk together. Add 2 tbs fresh chopped parsley. Spoon some of the sauce on top of the veal and serve immediately. Enjoy!
My mom loves the Pepperidge Farm Garlic Bread from the freezer section, but that has always grossed me out. The amount of salt and additives they put in there is enough for me to lose my appetite. Instead, I used the same concept and made homemade garlic bread. I'm not joking when I tell you that my mom said "I'm never buying that store bought garlic bread again!" As you might guess, that made me feel quite proud! This garlic bread is super easy to make and the greatest part is that you can really add whatever you would like to it. Cooking and knowing what is in your food allows for those advantages! You might not use all the butter that is made in this recipe depending on the size of your bread, I had some butter leftover, but if you have extra you can keep it in the fridge for a couple of days and use it for another serving of bread if you desire. Also, to make your bread have more flavor and to make it more nutritious, try using a loaf of multigrain or whole wheat bread. I would prefer multigrain but we didn't have it on hand tonight and my brothers are more of white bread people (i'll convert them someday... ; ) )
italian bread, alternatively use whole wheat bread or (multigrain w/ seeds would be fabulous!)
1 1/2 sticks butter, softened
4 tbs olive oil
1 tsp ground oregano
1 1/2 tbs basil
1 tsp parsley
2/3 cup locatelli cheese (or alternatively, parmesean)
2 tbs minced garlic
In a food processor blend the butter and herbs until creamy, then while still blending, slowly add olive oil. Add 1/3 cup of the cheese and blend. Spread on top of two halves of the bread and sprinkle the rest of the locatelli cheese on top. Place in oven at 425 degrees for 5 minutes and then broil on high until crispy on the edges.
Serve with freshly steamed veggies of your choice. Here I used grilled corn, broccoli, and vegetable medley from the Trader Joe's freezer section that I just heated up in a skillet with 1 tbs water.