Veal Piccata Chops With Parmesan And Parsley Recipes

VEAL PICCATA

Veal Piccata image

This recipe comes from the cookbook "Celebrate!" I love the addition of mushrooms to the lemon-caper sauce.

Provided by breezermom

Categories Veal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs veal cutlets
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
3 tablespoons butter, melted
1 tablespoon olive oil
1/2 lb fresh mushrooms, sliced
2 garlic cloves, minced
1/2 cup chablis or 1/2 cup other dry white wine
2 tablespoons lemon juice
2 teaspoons capers with liquid, undrained
3 tablespoons fresh parsley, minced
thin lemon slice

Steps:

Place veal between 2 sheets of wax paper; flatten veal to 1/4 inch pieces, using a meat mallet or rolling pin. Sprinkle veal with salt and pepper, and dredge in flour.
Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides. Remove veal, reserving drippings in the skillet. Set aside, and keep warm.
Saute mushrooms and garlic in the drippings for 1 to 2 minutes. Return the veal to the skillet; add wine and lemon juice. Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Add the capers and their liquid, and simmer for an additional minute.
Transfer the veal to a serving platter. Sprinkle with the parsley. Garnish with thin lemon slices.

VEAL PICCATA

Veal Piccata image

Provided by Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 veal scallops, about 3/4 pound, pounded to a thickness of 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)
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish

Steps:

In 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 scallops 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 remove any browned bits from the bottom of the pan. When the wine has reduced by half, 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 scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.

VEAL PICCATA

Veal Piccata image

Make and share this Veal Piccata recipe from Food.com.

Provided by harrib109

Categories Veal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 veal scallops, about 3/4 pound, pounded to a thickness of 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)
2 tablespoons capers, drained
1 tablespoon chopped parsley, leaves plus sprigs for garnish (optional)

Steps:

In 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 scallops 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 remove any browned bits from the bottom of the pan. When the wine has reduced by half, 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 scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.

Nutrition Facts : Calories 297, Fat 20.1, SaturatedFat 9.9, Cholesterol 39.1, Sodium 1439.6, Carbohydrate 18, Fiber 1.9, Sugar 1.1, Protein 3.1

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