Food recipes

Veal piccata with chorizo


Ingredients for 4 persons :

  • 500 g of veal cutlet
  • 100 g of chorizo
  • 3 onions
  • 1 tbsp. brown sugar
  • 15 black olives
  • 15 cl of white wine
  • 10 cl of veal juice
  • 45 g semi-salted butter
  • Fine salt, freshly ground black pepper

Preparation : 20 min -Cooking : 20 min

Veal piccata with chorizo

Christmas turkey, Pascal Lamb, Pentecostal Veal… to each his own party! Here, the veal gives you a touch of Italy ...

- Flatten the veal cutlets. Cut them into thin slices.

- Peel and chop the onions.

- Slice the chorizo.

- Sear the veal slices in a very hot non-stick pan with 30 g of butter.

- Cook for about 3 minutes on each side, season, then set aside.

- Degrease the pan, then melt 15 g of butter, sauté the chopped onions for a few moments with a few pinches of sugar, then deglaze with the veal jus and white wine. Reduce until caramelized, adjust the seasoning.

- Add the olives and the chorizo.

Cook for 2 minutes, adjusting the seasoning if necessary.

- Serve this dish with ratatouille or fresh pasta.


Recipe : A. Beauvais -Photo : A. Roche

Video: Veal Piccata (October 2020).