VEAL PICCATA
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.
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//VEAL FRANCAISE
i've bean making these dishes since the 70's but tonight i was in a dinner hurry and threw this together in 20 minutes with rice pilaf, salad, and....this is an instinct dish after all these years, so feel free to spice accordingly
Provided by chia2160
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- for francaise beat 2 eggs, set aside.
- preheat oven to 200.
- mix flour with salt and pepper to taste.
- dredge veal in flour***.
- in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.
- remove to ovenproof plate and place in preheated oven to keep warm.
- repeat with 4 scallopine.
- meanwhile add broth to pan, reduce by half.
- squeeze the juice of 1 lemon into broth, reduce until thickened, about 5 mins add butter a bit at a time and whisk into sauce to thicken.
- add veal back into pan, toss to coat.
- ***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.
Nutrition Facts : Calories 218.6, Fat 21.3, SaturatedFat 9.1, Cholesterol 136.3, Sodium 309.5, Carbohydrate 6.2, Fiber 2.5, Sugar 0.4, Protein 5.1
VEAL PICCATA
Steps:
- Preheat the oven to 200 degrees F.
- Coat a large saute pan with olive oil and toss in the garlic cloves. Bring the pan to a medium-high heat. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard. Raise heat to high.
- Sprinkle the veal scallops with salt. Just before placing the veal scallops in the pan with the hot oil, dredge them in flour. Working in batches, flour the veal that is going directly in the pan; do not flour ahead. When the veal has browned, 2 to 3 minutes per side, remove to a platter and keep warm in the oven.
- When all the veal has been browned, ditch the oil in the pan. Add the wine and capers and reduce by half. Add in the chicken stock, season with salt, and cook until it has slightly thickened. Swirl in the butter. When the butter has melted and is bubbly, add in the lemon juice. Taste to make sure it is delicious, add the parsley, and spoon over the veal.
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
VEAL FRANCESE
This dish is very popular with a lemony kinda twing to it. It's not hard to make and is wonderful to the palette.
Provided by nocdavis
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180 degrees F.
- Heat olive oil and butter in large skillet over medium high heat.
- Dredge veal in flour.
- Mix eggs, parmesan, salt, pepper.
- dip floured scaloppine into egg batter and place in hot pan.
- Cook scaloppine in batches being careful not to crowd the pan.
- Cook until nicely browned (1 1/2-2 minutes per side).
- Remove to a platter and keep warm in oven.
- Repeat, adding more oil and butter to pan as needed until all are cooked.
- When done return all to the pan and sprinkle with lemon juice.
- Cook for 1 more minute.
Nutrition Facts : Calories 396.3, Fat 23.2, SaturatedFat 9.1, Cholesterol 269.7, Sodium 582.8, Carbohydrate 15.5, Fiber 1.7, Sugar 0.4, Protein 31.5
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