Budget (?) Veal Piccata (Un-Frugal Food Thursday)

Welcome to Frugal Food Thursday!  If you have a great frugal recipe, please link up below! 

Each week, I share with you ways to save money and still eat well.  With this recipe, you'll eat well, but you will certainly not save money!

For Valentine's Day, I made veal piccata for my husband - spending $16.99 per pound for the kosher thinly-sliced veal cutlets.  Not frugal at all, I'll admit.  But yummy!

Technically, veal piccata doesn't have mushrooms.  But my Valentine loves mushrooms, so I added 'em in.

I did save a bit by purchasing some of the ingredients at ALDI.  Did you know that ALDI sells wine?  I never saw it at my old store, but that the new one, the wine section is right by the front door.  I also used the chicken broth that I make in my crockpot.  The bread crumbs were bought on sale with coupons from Publix.  And I chose to use canned mushrooms, lemon juice, and dried parsley, which I already had on hand, instead of making a special trip to buy lemons and fresh parsley and mushrooms.  (Surely it would have been tastier with the fresher ingredients, but it was still pretty good.)

We'll be back to money-saving recipes next week!

BUDGET (?) VEAL PICCATA

1/2 lb veal cutlets, sliced thinly
1/2 cup all-purpose flour
1 egg, beaten
1 cup bread crumbs
1/2 cup plus 2 tbsp olive oil
1 onion, chopped finely
1 4-oz can mushrooms, drained
1/2 cup white wine
1 cup chicken broth
2 tbsp lemon juice
1 tbsp dried parsley
1/2 tbsp garlic powder
1 tsp black pepper
salt to taste

Wash the cutlets and pat dry.  Cover each cutlet in flour, then the egg wash, and then coat in bread crumbs.  Heat the 1/2 cup olive oil in a large saucepan over medium heat.  Fry the cutlets in oil until golden brown, about 1-2 minutes per side.  Drain the cutlets on paper towels.

In another large saucepan with a lid, heat the 2 tbsp olive oil over medium heat.  Add the chopped onions and cooked for 4-5 minutes until onions are browned.  Add mushrooms, then add wine and deglaze the pan.  Add chicken broth, lemon juice, parsley, garlic powder, pepper and salt.  Stir well. Turn heat to high until the liquid is boiling.  Turn heat to medium-low, return the veal to the pan, and cover.  Cook for another 10 minutes.

Serve over orzo (rice-shaped pasta).

There are lots more cheap recipes posted here at Frugal Follies.  Click here for the list!

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