Archive for the 'Veal' Category

©2008 Harry Kenney

Sometimes food is delicious to the tastebuds, but not so delcious to the eyes. Meat loaf comes to mind. So does split pea soup, among others. Veal piccata must unfortunately be counted among these. The photos here this time, do not do it justice. (And a quick look around the Net showed me for good or bad, none of the other images I saw taken by others did it that much justice either.) And the fact this recipe falls right after the brilliant colors of salmon no doubt makes it seem duller still, image-wise.

But enough. Not every meal can spark all the senses. What this one lacks in being picturesque it more than makes up for in taste as well as in aroma. Picatta means “sharp” in Italian and it has come to mean a variety of dishes that use thin cuts of meat, cut thinly and/or pounded thinly, cooked in a pan and served with a sharp sauce, provided by the lemon and capers.

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There are so many combinations of meatloaf in the world. Use 100 percent beef. No, use beef and pork. No, has to be the tri-meat combination of beef, pork and veal. No, it’s lamb as the third, not veal. You can use milk-soaked bread, big crouton things purchased or made yourself. You can use breadcrumbs. Nope, use the oats in oatmeal. With and without eggs. Mayonnaise as an extra binder; no way, hold the mayo. Gotta have some gravy. Gravy has to be brown. No, it’s gotta be tomato. No gravy anywhere; that ruins it. … And the list goes on and on.

And then, like myself, many cooks have more than one meatloaf. Why? Same as above. There’s so many ways to do it and there’s no one right way. In fact, it’s pretty tough to mess up. Hope all you newbie cooks are listening up. Meatloaf is many things: The perfect comfort food being one. And an excellent dish to start on if you’ve never or rarely cooked before.

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