Manzo Piccata con Linguine

Manzo Piccata con Linguine ingredients

• 1.5 lbs beef top round or sirloin steaks
• 0.5 cup all-purpose flour
• 1 tsp salt
• 0.5 tsp black pepper
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 2 cloves garlic
• 0.5 cup dry white wine
• 0.5 cup chicken or beef broth
• 0.25 cup lemon juice
• 2 tbsp capers
• 0.25 cup fresh parsley
• 12 oz linguine
• 0.25 cup Parmesan cheese

How to make Manzo Piccata con Linguine

1. Prepare the beef: Slice the beef top round or sirloin steaks into 1/4-inch thick cutlets and place them between two sheets of plastic wrap. Using a meat mallet, pound the cutlets to about 1/8-inch thickness for tenderness and quick cooking.
2. Season the flour: In a shallow dish, combine 1/2 cup all-purpose flour with 1 teaspoon salt and 1/2 teaspoon black pepper. Dredge each beef cutlet in the seasoned flour, shaking off any excess, ensuring an even coating for a crispy crust.
3. Sear the beef: Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Working in batches, sear the floured beef cutlets for 2-3 minutes per side, until golden brown and cooked through. Transfer the seared beef to a plate and keep warm.
4. Cook the linguine: While the beef is searing, bring a large pot of salted water to a rolling boil. Add 12 ounces linguine and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1/2 cup of the pasta cooking water before draining.
5. Start the sauce: In the same skillet, melt 4 tablespoons unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant, being careful not to burn the garlic.
6. Deglaze and simmer: Pour in 1/2 cup dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. This adds depth of flavor to the sauce.
7. Finish the sauce: Stir in 1/2 cup chicken or beef broth, 1/4 cup freshly squeezed lemon juice, and 2 tablespoons drained capers. Simmer for 3-5 minutes, allowing the sauce to reduce slightly and thicken, then season with additional salt and pepper to taste.
8. Combine and serve: Add the cooked linguine and seared beef cutlets back into the skillet with the sauce. Toss gently to coat everything, adding a splash of reserved pasta water if needed to achieve the desired consistency. Garnish with 1/4 cup chopped fresh parsley and 1/4 cup grated Parmesan cheese before serving immediately.

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