What Was I Thinking: Married/Divorced x 3

A view from my side.

New Running Trail and Veal Piccata

I ran on a new, to me at least, trail on Monday.  I’ve driven past it countless times and have always meant to return, shoes on feet, when I had time to park and run.  It’s an asphalt trail and runs next in tandem with a small stream.  It is very shaded and in the summer months here, where temps easily top 100º, I’m sure that is very appreciated.  It is easily accessible, and runs close to 8 miles before leaving the asphalt and turning into a true trail run.

I parked at one end and ran roughly 20 minutes before turning around.  I have this annoying habit of increasing my pace with every mile, so the 20 minutes out was only 18 minutes back, but all in all, it was a nice run.  My overall pace was right where I want it to be at this point, 8:45 per mile.

As I’ve said before, one of the many benefits of running I enjoy is the increased calorie needs to fuel the runs.  So this Monday night, I decided on Veal Piccata.  I understand veal is a controversial food for some, but I do enjoy it.  Not often, but as a special treat on a special occasion.  Since it was New Year’s Eve, I decided that that fit the bill.


  • veal1/2 cup all purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • veal cutlets, about 1/2 pound, pounded to 1/8-inch
  • 1 1/2 tablespoons vegetable oil
  • 5 tablespoons butter
  • 1 cup dry white wine
  • 1/2 cup chicken stock
  • 1 garlic clove, chopped
  • 1 lemon, juiced, or more to taste, (about 2 tablespoons)
  • flour2 tablespoon capers, drained


brown the vealIn a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to Deglaze and add the wineremove any browned bits from the bottom of the pan. When the wine has reduced by return to panhalf, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal to the pan and cook until heated through and the sauce has thickened, about 1 minute.

plate and enjoyI placed my veal over a bed of egg noodles, added some sauteed zucchini and a Chicago Hard Roll.  Were I to use this recipe again, I would cut the lemon juice in half as it came close to overwhelming the overall flavor.  I paired it with a Pinot Grigio and had a wonderful meal.  This one is high on the calorie total, coming in around 880 total per serving.



3 comments on “New Running Trail and Veal Piccata

  1. arjun bagga
    January 1, 2013

    interesting mix of subjects -)

    • Chuck
      January 1, 2013

      Haha…yes true. Two of my passions merged together.

      • arjun bagga
        January 1, 2013

        a perfect combination -)
        most of us seesaw, unable to find a balance, which you seem to have accomplished. Nice

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This entry was posted on January 1, 2013 by in Cooking, Food, Life and tagged , , , .
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