Snowy Comfort Meal

Sweet Missy playing in the snow by the light of a full moon.

Veal Piccata over fettucini


Last Thursday it snowed and snowed. It was absolutely beautiful! We all cuddled up by the fire and made Veal Piccata. My version of Veal Piccata anyways. I've never made veal before, and was quite skeptical, but it turned out great. Everyone loved it. Feel free to substitute chicken though if that would make you feel better.

VEAL PICCATA

4 veal cutlets, pounded very thin and cut into 1" slices
1 cup of parmesan cheese
1/2 cup red wine
1 yellow onion, sliced thin
2 large diced tomatoes
8 oz. of mushrooms sliced thin
juice of 1 lemon
2 cloves of garlic, minced
palmful of capers
2 tbsp. olive oil
1 pat of butter
red pepper flakes
salt & pepper
Italian seasoning
2 tbsp. flour
handful of parsley, roughly chopped

Start by covering your veal slices with the red wine and let sit in the fridge for 2 hours. In a large skillet sauté the onions and mushrooms over medium heat in the oil and butter. After the onions turn translucent, add the flour and stir it in well. Next add the tomatoes, capers, garlic, lemon juice, and seasonings and reduce heat to low. Cover this and let it simmer for a while, stirring occasionally. If it needs moisture, add a splash of the red wine. Remove the veal from the fridge and set the wine aside. Add it to the sauce as needed. On a plate put half of the parmesan cheese in a pile and begin tossing the veal peices around in the cheese to evenly coat them. In a seperate skillet, heat a little more olive oil over medium high heat. When the skillet is really hot, add the veal pieces and cook thoroughly. Add the pieces to your sauce, along with your chopped parsley and simmer all together for an additional 20 minutes or so. Serve over noodles of your choice and more parmesan cheese.

The next morning the snow was so pretty on the fields.
And as quickly as it arrived, it started to melt away.