CLASSIC VEAL PICCATA IN LESS THAN 30 MINUTES
Steps:
- Gather the ingredients.
- Combine the flour, salt, and pepper on a plate or in a shallow baking dish.
- Heat a heavy-bottomed sauté pan over medium-high heat for 2 minutes and let your pan get nice and hot . Once it is, add the oil and heat for another 30 seconds or so.
- Now dredge both sides of the veal cutlets in the flour mixture.
- Shake off any excess flour and cook them in batches, rather than overcrowding the pan.
- Cook 2 to 3 minutes per side or until the cutlets are nicely browned.
- Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce. (You can hold them in a very low-temperature oven if you like.)
- Add the stock, sherry, lemon juice, and capers to the pan and scrape off any flavorful bits from the bottom of the pan.
- Bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about a third.
- Swirl in the butter and chopped parsley just at the end of the cooking. Adjust seasoning with kosher salt and more lemon juice if needed.
- Plate the cutlets, 2 per person, and garnish with lemon slices. Sauce generously and serve immediately. Enjoy.
Nutrition Facts : Calories 599 kcal, Carbohydrate 70 g, Cholesterol 124 mg, Fiber 8 g, Protein 26 g, SaturatedFat 7 g, Sodium 817 mg, Sugar 10 g, Fat 25 g, ServingSize 8 veal cutlets (4 servings), UnsaturatedFat 0 g
CLASSIC VEAL PICCATA RECIPE
Veal Piccata is an elegant and scrumptious dish, which takes only a few simple ingredients to make. The secret for the perfect Veal Piccata is in the sauce and in the balance of all its ingredients.
Provided by Italian Kitchen Confessions
Categories Main Course Meat
Time 25m
Number Of Ingredients 10
Steps:
- First, gather all your ingredients.
- Proceed by coating lightly and evenly the meat in flour, spiced with salt and pepper. (See notes). Cut thinly a few lemon slices. Place them on top of the meat.
- Put some butter in a pan.
- When the butter has melted and it is hot, add the herbs and the meat to the pan.
- Brown the meat 4 minutes on each side. When it is browned evenly, remove it and place it over a plate covered by foil.
- Add the capers and let them sauté, add the lemon juice and the white wine. Let is evaporate. Return the meat to the pan for 1 more minute.
- Plate the meat and serve your Veal Piccata!
Nutrition Facts : Calories 449 kcal, Carbohydrate 17 g, Protein 24 g, Fat 31 g, Sodium 539 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
VEAL PICCATA
Tender veal slices with a buttery, lemon sauce. This is good enough to serve at a fancy dinner party. I've made this one for years. Sprinkle parsley on top.
Provided by MizzNezz
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Salt and pepper the steaks.
- Heat butter in 12in. skillet on med. heat
- Roll the steaks in flour and brown on both sides turning occ.
- till done and golden brown.
- Remove from heat and keep warm.
- Slice one lemon.
- Extract juice from the other lemon.
- In skillet add lemon juice and slices.
- Cook for 2 minutes.
- Add milk.
- Stir well.
- Pour over veal and serve.
Nutrition Facts : Calories 69.3, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.4, Sodium 3.2, Carbohydrate 17.8, Fiber 3, Protein 2.4
INSTANT VEAL PICCATA
Steps:
- Season veal with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add veal and cook until tender, about 30 seconds per side. Transfer veal to platter and keep warm. Add garlic to skillet and sauté 30 seconds. Add wine and boil until wine is reduced to glaze, about 2 minutes.
- Stir in broth and capers. Simmer until mixture is reduced to 1/4 cup, about 2 minutes. Whisk in remaining 1 tablespoon butter and pour sauce over veal.
VEAL PICCATA-ANOTHER WINNER.
Yield serves 2
Number Of Ingredients 10
Steps:
- Tenderize the cutlets by pounding them thin with a mallet or meat tenderizer. Mix together the flour, salt, and pepper on a plate and dredge the cutlets in the mixture, shaking off excess flour. Preheat a large nonstick skillet over medium heat. Add the oil, then the cutlets. Cook until lightly browned, about 1 minute a side. Remove the cutlets to a plate, and cover with aluminum foil to keep warm. Add the wine to the skillet and cook for about 30 seconds. Add the butter and lemon juice, and cook for about 1 minute more, until the butter has melted. Plate the cutlets, pour the sauce on top, sprinkle with lemon zest, and garnish with parsley sprigs.
TERESA'S VEAL -OR-CHICKEN PICCATA
A quick,easy,light and classy dish-tastes like you spent hours in the kitchen! Great for romantic dinner, celebrations, or dinner party.
Provided by TGirl
Categories One Dish Meal
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Dust veal/chicken with flour.
- Season with salt/pepper.
- Saute in oil until lightly browned (2-3 minutes).
- Remove meat from pan and keep warm.
- Add garlic, saute 1 minute.
- Add broth and wine, bring to a boil.
- Reduce to 1/3 cup.
- Stir in capers and lemon slices.
- Return to boil and add butter and parsley.
- Add meat back to pan and warm through.
- Serve with pasta or rice-garnish with parsley and lemon slices if desired.
Nutrition Facts : Calories 482.8, Fat 35.3, SaturatedFat 12.7, Cholesterol 140, Sodium 323.9, Carbohydrate 4, Fiber 0.6, Sugar 1, Protein 29.9
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