Veal Piccata, Preserved Meyer Lemon Mafaldi, Brown Butter, Capers, Parsley

Adapted by
August 2020
Yield: 4 servings


Preserved Meyer Lemon Purée:
100 grams preserved whole Meyer lemon, halved, deseeded
Preserved Meyer Lemon Mafaldi:
1 kilogram semolina
7 grams wheat gluten
7 grams baking soda
Brown Butter Sauce:
2 ounces unsalted butter
2 cloves garlic, thinly sliced
1 tablespoon Meyer lemon rind chiffonade
¼ cup drained brined capers
Juice of 1 lemon
½ cup veal or chicken stock
⅓ cup parsley chiffonade
Veal Cutlets:
1 cup all-purpose flour
Black pepper
2 eggs, beaten
2 cups panko breadcrumbs
2 tablespoons grated Parmesan
½ tablespoon finely chopped parsley
Four 4-ounce European veal cutlets, pounded to ⅛-inch thickness with metal mallet
1½ ounces unsalted butter
3 tablespoons olive oil
To Assemble and Serve:
Grated Parmesan
Finely chopped parsley


For the Preserved Meyer Lemon Purée

To a Vitamix blender with lemon halves, add 200 grams water; purée. Strain through a chinois. Chill.

For the Preserved Meyer Lemon Mafaldi

To an Arcobaleno AEX18 pasta extruder fitted with mafaldi die, add all ingredients. On the “knead” setting, mix 1 minute. Continue to “knead” while drizzling in 300 grams Preserved Meyer Lemon Purée. Mix 6 to 7 minutes, checking consistency of dough after 4 minutes. It should resemble a coarse streusel dough. Rest dough 10 minutes. Extrude pasta. 

For the Brown Butter Sauce

In the same skillet over medium heat, lightly brown 1½ ounces butter. Add garlic and cook 30 seconds. Add Meyer lemon, capers, lemon juice, and stock. Bring to boil. Whisk in remaining butter followed by parsley. Keep warm. 

For the Veal Cutlets

Prepare breading station with 3 shallow bowls: first bowl with flour, ¼ teaspoon salt, and ⅛ teaspoon black pepper; second with egg wash; and third with breadcrumbs, cheese, and parsley. Lightly season each side of a cutlet with salt and pepper. Dredge in flour, shaking off excess. Dip in egg wash, coating completely and letting excess egg drip off. Cover in breadcrumbs, pressing lightly so crumbs adhere to veal. Repeat with remaining cutlets. To a large cast iron skillet over medium-high heat, add butter and oil. When sizzling, add cutlets, flipping after 3 to 4 minutes. When golden, transfer cutlets to a sheet tray lined with a wire rack. Keep warm. Reserve skillet with fat; remove breadcrumbs.

For the Assembly

Bring a large pot of water to boil. Add 8 ounces Preserved Meyer Lemon Mafaldi. Cook 4 to 5 minutes; drain. Divide pasta evenly among serving plates. Top with cutlet. Drizzle on Brown Butter Sauce. Finish with cheese and parsley.