Piccata Milanese Recipes

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PICCATA MILANESE



Piccata Milanese image

I'm posting this recipe for the World Tour 2005, but I have never tried this recipe, sounds great anyway!

Provided by Maiumlteacute G.

Categories     Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

800 g red ripe tomatoes, peeled and chopped
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
1 teaspoon fresh thyme leave
1 bay leaf
1/8 liter beef stock
salt
pepper
600 g veal, sliced
100 g parmesan cheese, grated
60 g breadcrumbs
2 eggs, whisked
300 g spaghetti
80 g butter or 4 tablespoons vegetable oil
4 basil leaves

Steps:

  • Heat the oil in a skillet and glaze the onion and the garlic. Add tomatoes, herbs, beef stock, salt and pepper to taste, leave on the heat to reduce the sauce.
  • Hit the veal with a hammer until it's very flat.
  • Combine half of the parmesan cheese, the breadcrumbs and pepper and salt in a bowl.
  • First put the veal in the egg, then in the breadcrumb mixture.
  • Boil the spaghetti al dente.
  • Meanwhile heat the butter or oil in a large pan and bake the veal schnitzels 2-3 minutes per side.
  • Serve spaghetti, veal and sauce on a beautiful plate, decorate with basil and serve with the remaining cheese.

Nutrition Facts : Calories 1019.8, Fat 46.5, SaturatedFat 21.5, Cholesterol 297.5, Sodium 943.9, Carbohydrate 86.8, Fiber 6.4, Sugar 10, Protein 61.7

CHICKEN PICCATA



Chicken Piccata image

For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Steps:

  • Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  • Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

CHICKEN PICCATA MILANESE



Chicken Piccata Milanese image

Combine classic chicken piccata with pasta and creamy vodka sauce. Serve Chicken Piccata Milanese with lemon wedges and prepare for compliments.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/2 lb. spaghetti, uncooked
1/2 cup flour
1/2 tsp. ground black pepper
1 lb. thin-cut boneless skinless chicken breasts
1/4 cup olive oil
2 cups CLASSICO Vodka Sauce Pasta Sauce
2 Tbsp. drained capers, rinsed
2 Tbsp. chopped fresh parsley

Steps:

  • Cook spaghetti as directed on package, omitting salt.
  • Meanwhile, combine flour and pepper in shallow dish. Dip chicken, 1 breast at a time, into flour mixture, turning to evenly coat both sides of each breast with flour mixture. Gently shake chicken to remove excess flour mixture.
  • Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 to 5 min. on each side or until done and golden brown on both sides. Transfer to paper towel-covered plate; cover to keep warm.
  • Discard any oil remaining in skillet; wipe skillet with paper towel. Add pasta sauce to skillet; cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently.
  • Drain spaghetti; place in large bowl. Add 1/2 cup pasta sauce; mix lightly. Serve topped with chicken, remaining pasta sauce, capers and parsley.

Nutrition Facts : Calories 610, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 550 mg, Carbohydrate 63 g, Fiber 4 g, Sugar 8 g, Protein 36 g

LEMONY PORK PICCATA



Lemony Pork Piccata image

A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.

Provided by Jackie Cree

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 11

4 pork chops
½ cup all-purpose flour
salt and ground black pepper to taste
3 tablespoons unsalted butter
2 tablespoons sliced shallots
⅓ cup dry white wine
¼ cup chicken stock
1 tablespoon fresh lemon juice
¼ cup chopped fresh parsley
1 tablespoon lemon zest
1 tablespoon capers

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
  • Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
  • Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
  • Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
  • Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g

FISH MILANESE



Fish Milanese image

This fast weeknight dinner features quick-cooking flounder prepared alla Milanese, the style of breading and frying meat cutlets. The fillets are lightly breaded and pan-fried until golden and crisp on the outside and tender in the middle. A lemony, brown-butter pan sauce with capers comes together quickly to add a tangy brininess to the dish. A bit of avocado on the side adds creaminess that balances the crisp fish and peppery arugula. Any leftover fish makes for terrific sandwiches the next day, stacked with lettuce, tomato, pickles and mayo.

Provided by Kay Chun

Categories     dinner, quick, weeknight, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/4 cup all-purpose flour
2 large eggs, beaten
1 cup plain bread crumbs
Salt and black pepper
1/2 teaspoon dried oregano
4 (5- to 6-ounce) flounder fillets (or other thin white fish fillets)
6 tablespoons unsalted butter
5 tablespoons neutral oil, such as safflower or canola
2 tablespoons minced shallot
1/4 teaspoon minced garlic
2 tablespoons lemon juice, plus lemon wedges for serving
2 tablespoons chopped fresh parsley
1 tablespoon capers, plus 1 tablespoon caper brine
1 (5-ounce) package baby arugula
1 avocado, halved, pitted, peeled and cut into wedges (optional)

Steps:

  • Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.
  • Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
  • In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.
  • Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.
  • Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.

PICCATA SAUCE



Piccata Sauce image

This is a quick, easy, and tasty sauce that you can serve with either chicken breasts or pork chops. Yummy!

Provided by Maine-iac

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons butter
3 cloves garlic, minced
1 tablespoon olive oil
3 tablespoons white flour
1 (14 1/2 ounce) can clear chicken broth
1 -2 tablespoon lemon juice
2 -3 tablespoons capers, with juice

Steps:

  • In saucepan, saute garlic in butter until transparent.
  • Add olive oil and flour making a paste.
  • Cook, stirring, until golden brown.
  • Add chicken broth a little at a time, and then add lemon juice.
  • Stir over medium heat until thickened.
  • Add capers with juice.
  • Serve over chicken or pork.

Nutrition Facts : Calories 149.5, Fat 12.8, SaturatedFat 6.1, Cholesterol 22.9, Sodium 542.4, Carbohydrate 5.9, Fiber 0.3, Sugar 0.5, Protein 3.2

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