Demystifying Veal Capricciosa – An Italian Classic Made Simple

Veal capricciosa is a classic Italian dish that features delicate veal cutlets topped with a refreshing salad Despite its fancy sounding name, capricciosa simply means “capricious” or “fanciful” in Italian, alluding to the creative freedom you have with the salad topping While traditional recipes call for ingredients like arugula, radicchio, and tomatoes, you can experiment with different greens, vegetables, cheeses, and dressings to customize it to your taste.

This dish offers a balance of flavors and textures – the tender, mild veal provides a base for the bright, crunchy salad above. It comes together quickly, making it an ideal weeknight meal. Once you learn the easy preparation steps, you’ll be able to whip up this elegant yet approachable dish for family dinners or date nights at home.

A Brief History of Veal Capricciosa

Veal has been a prominent ingredient in Italian cuisine for centuries. The delicate meat from young calves has a subtle milk-fed flavor that adapts well to all kinds of recipes. Italians have long appreciated veal for its tenderness and versatility – from breaded cutlets like this capricciosa to osso bucco and beyond.

While veal Parmesan is arguably the most famous preparation, capricciosa offers lighter, brighter flavors thanks to the fresh vegetable salad topping. It’s sometimes called “veal chef’s salad” for this reason. Food historians believe capricciosa originated in northern Italian regions like Milan, where more French culinary influences created dishes that highlight the veal rather than smother it in heavy tomato sauce.

The salad reflects the seasons, utilizing whatever ingredients are fresh and abundant. Traditional recipes usually contain a mix of bitter and peppery greens like arugula, sweet tomatoes, and crunchy red onions, but you can customize it based on your preferences. This flexibility makes capricciosa an adaptable choice for home cooks today.

Step-By-Step Guide to Making Veal Capricciosa

Part of capricciosa’s appeal lies in how easy it is to prepare Here is an overview of the key steps

Prepare the Salad: Start by chopping, slicing, and combining your salad ingredients. Tomatoes, red onion, arugula, and radicchio are classic choices, but don’t be afraid to experiment. Toss the greens and vegetables with a simple vinaigrette of olive oil, balsamic vinegar, and seasonings. Let the flavors marry while you bread and cook the veal.

Pound and Bread the Veal Cutlets: Cut veal loin into thin, wide cutlets. Use a meat mallet or tenderizer to gently pound them to an even thickness, then bread them by dredging in flour, egg, then seasoned breadcrumbs. This creates a light, delicate crust.

Pan Fry the Veal: Heat olive oil in a skillet over medium heat. Pan fry the breaded veal cutlets for 2-3 minutes per side until golden brown. Take care not to overcook the veal, as it dries out easily.

Plate and Serve: Transfer the cutlets to plates and top each with a portion of the salad. The hot veal wilts the greens slightly to perfection. Drizzle with a little extra olive oil if desired. Buon appetito!

With these simple steps, dinner comes together in about 30 minutes. The biggest time saver is preparing the salad while the veal cooks. Now let’s talk more about choosing ingredients and nailing the technique.

Tips for Selecting Salad Ingredients

One of the best parts about veal capricciosa is customizing the salad topping. Here are some suggestions for ingredients that provide flavor and crunch:

• Leafy Greens: Choose a mix, like spicy arugula and bitter radicchio or curly endive. Baby spinach is also tender yet sturdy enough.

• Vegetables: Tomatoes are a must for their sweetness. Thinly slice red onion for a punch of flavor. You can also add bell peppers, cucumbers, roasted beets, or artichoke hearts.

• Cheese: Shaved parmesan or crumbled feta, goat, or blue cheese add a creamy, salty accent.

• Fresh Herbs: Chiffonade some basil, mint, or parsley leaves to brighten up the greens.

• Dried Fruit: For sweetness and texture, add dried cranberries, cherries, apricots or raisins.

• Nuts or Seeds: Toasted pine nuts, walnuts, or pumpkin seeds lend crunch.

The possibilities are endless! Construct the salad how you wish. Just aim for a balance of flavors and textures.

Preparing Perfect Veal Cutlets

Tender, delicate veal shines in this dish. Follow these tips for ideal cutlets:

• Choose Veal Loin: The loin provides the most tender cutlets. Other veal cuts can toughen up easily.

• Cut Evenly: Uniform thin cutlets ensure even cooking. Cut across the grain into wide ovals or rectangles.

• Pound Lightly: Use a mallet or meat pounder to gently flatten the veal to 1/4 inch thick. Don’t overdo it.

• Bread Thoroughly: The flour, egg, and breadcrumb coating should adhere to both sides. Let any excess drip off before frying.

• Pan Fry Gently: Use medium heat to avoid overcooking. Turn carefully with tongs or a spatula so the breading doesn’t fall off.

• Don’t Overcook: Cook just until lightly browned and cooked through, without any pink remaining. Check for doneness early to prevent drying out.

Properly preparing the veal allows its mild, delicate notes to sing. Resist overseasoning or overcooking. The salad provides plenty of flavor.

Putting It All Together

With quality ingredients and proper technique, you’re ready to make restaurant-quality veal capricciosa at home.

Keep your prep organized by preparing the salad first. Place the chopped vegetables in a large bowl. Whisk together the vinaigrette in a small bowl or jar. Set aside.

Line up your veal breading station – flour, beaten eggs, and breadcrumb mixture all in separate shallow dishes or pans. Dredge the veal cutlets in flour, dip in egg, then press into the breadcrumbs until evenly coated on both sides.

Heat about 1/4 inch of olive oil in a large skillet over medium heat. Once hot but not smoking, add the cutlets in a single layer without crowding. Cook 2-3 minutes per side until browned. Transfer to a plate and repeat with any remaining cutlets.

To serve, arrange the veal cutlets on plates. Top each with a portion of the salad, dividing it evenly. Drizzle with a little extra virgin olive oil or balsamic glaze if desired. Enjoy this Italian classic!

The beauty of veal capricciosa lies in the contrast of warm, crispy veal and the cool, fresh salad. The interplay of flavors and textures makes this dish so enjoyable. Experiment with different salad ingredients to find your favorite combination. This elegant yet easy meal is sure to become a regular rotation in your weeknight dinner repertoire.