Piccata Milanese

Name: Piccata Milanese (Veal with Parma Ham Milanese-Style)
Yield: For 4
Cuisine: Italian
Ingredients: salt and pepper; juice of 1 lemon; 1 tbsp finely chopped flat-leaf parsley; 4 tbsp stock; 55 g (1¾ oz) speck or parma ham, cut into small strips; 55 g (1¾ oz) speck or parma ham, cut into small strips; 65 g (2¼ oz) butter; 4 thin slices of veal, weighing about 125 g (4½ oz) each; flour for dusting; salt and pepper

Veal with Parma Ham Milanese-Style

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

You can use chicken or turkey breast here instead of veal if you prefer. What these meats have in common is that they cook very quickly and absorb the flavouring, which can also be wine (see Scaloppina).

Ingredients

4 thin slices of veal, weighing about 125 g (4½ oz) each
65

Europe
Italy
Milan
Main course
Mediterranean

Method

Trim the slices of veal to a uniform shape. Heat 45 g (1½ oz) of the butter in a large pan and fry the speck or Parma ham for a few minutes. Season the veal and dust with flour, then fry in the same pan until golden on each side. Remove from the pan and keep warm.

Add the rest of the butter to the pan, then stir in the stock to loosen the bits on the base of the pan. Add the parsley and