Veal Piccata With Crisp Fried Garlic Recipes

VEAL PICCATA

Steps:

• Heat skillet over medium heat, add oil and 2 tble butter.
• salt, pepper and flour the veal on both sides, shake off excess.
• when oil shimmers, add veal to pan and lightly brown on both sides.
• Set veal on warm plate in oven.
• melt remaining butter in pan and add lemon juice and capers scraping the bottom of pan.
• Pour this sauce over the veal and sprinkle with parsley.

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.

VEAL PICCATA CHOPS WITH PARMESAN AND PARSLEY

Steps:

• Begin by pounding out the veal chops. Place the chops between two pieces of plastic wrap and gently pound from the bone out until they each are an even 1/4 inch thick.
• In a shallow dish, combine the flour, salt, granulated garlic and pepper. Dredge the veal chops in the seasoned flour and shake to remove excess flour.
• Working with a large (12-inch) cast-iron pan, heat 2 tablespoons of the butter and the oil over medium-high heat. Cook the veal chops until golden brown, about 2 minutes per side. Transfer to a plate and set aside.
• Reduce the heat to low and deglaze the pan with the white wine. Scrape up any brown bits and simmer the wine until reduced by half. Add the chicken stock and cook for 5 minutes. Transfer the mixture to a bowl. Add the capers and garlic to the pan and saute until lightly browned, about 30 seconds. Add the reduced sauce back to the pan and bring back to a simmer.
• Just before serving, add the lemon juice and a touch of red wine vinegar and turn off the heat. Whisk in the remaining 2 tablespoons butter and the parsley. Taste and season as needed.
• Serve the chops on a large rimmed plate covered with the sauce and garnished with the Parmesan.

VEAL PICCATA WITH CRISP FRIED GARLIC

Steps:

• Heat oven to the lowest temperature it can be set at about 170 degrees.
• Season veal with salt and pepper to taste and dredge in flour.
• Over medium high heat in a heavy large pan heat enough olive oil to cover bottom of pan till hot. Add sliced garlic and fry till tan in color, remove garlic slices and set a side. Remove oil leaving just enough to fry slices of veal. Adding as you fry additional slices if needed.
• Brown seasoned veal in the garlic oil medium high heat about 2-3 minutes per side.
• Remove veal and place in a warm oven.
• Saute the lemon slices browning one side flip then add shallots adding oil if needed.
• Top the veal with the browned lemon slices.
• De-glaze pan with wine and chicken broth scraping pan to get all the browned bits of yumminess.
• Optional:.
• You can make a slurry of 1 teaspoon flour and a bit of the broth add to the wine sauce for a thicker result. Or whisk 1 tablespoon butter into the wine sauce for a creamy richer results.
• Reduce to half then add capers and half the parsley.
• Plate the veal and lemon, pour the wine sauce over veal, top with remaining parsley and all the fried garlic.
• Enjoy!

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.

VEAL PICCATA WITH ANGEL HAIR AND PARMIGIANA-REGGIANO

Steps:

• Bring a large pot of salted water to the boil. Add the pasta and cook, stirring to separate the strands of pasta, until just al dente, about 4 minutes. Drain in a colander and return to the pot. Add 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 2 tablespoons of the parsley, the basil, and the cheese and toss to coat. Cover to keep warm.
• Meanwhile, combine the flour with 1 teaspoon of the salt and 1 teaspoon of the black pepper in a shallow bowl.
• Lightly season both sides of each medallion with 1/8 teaspoon of the remaining salt and a pinch of the remaining pepper. One at a time, dredge the medallions in the seasoned flour, shaking to remove any excess.
• Heat the remaining 2 tablespoons of oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the medallions in batches and cook until golden brown and just cooked through, 1 to 1 1/2 minutes per side. Drain on paper towels and set aside.
• Add the wine to the juices remaining in the pan and bring to a boil, stirring to deglaze the pan, and cook until the wine is reduced by half, 2 to 3 minutes. Add the chicken stock, lemon juice, capers, and garlic and return to a boil, stirring, until the mixture is thickened, about 4 minutes. Stir in the remaining 2 tablespoons butter and 1 tablespoon of the parsley. When the butter is melted, return all of the veal medallions to the pan and cook until heated through, about 1 minute.
• To serve, divide the pasta among 4 large plates and arrange 2 veal medallions on each plate. Spoon the sauce over the veal and garnish each serving with 1/4 teaspoon of the remaining parsley. Serve immediately.

THE ULTIMATE VEAL PICCATA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl
• Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..
• Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.
• Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.

VEAL PICCATA

Steps:

• Trim fat from cutlets.
• Dredge cutlets in flour.
• Coat a large nonstick frypan with cooking spray; add oil.
• Place over medium high heat until hot.
• add veal, and cook 3 minutes on each side or until browned.
• Remove veal from frypan; drain and pat dry with paper towels.
• Transfer veal to a serving platter.
• Set aside; keep warm.
• Add sherry, lemon juice, and capers to frypan; stir well, scraping bottom of pan to loosen brown bits.
• Cook over medium high heat, stirring occasionally, until mixture is reduced by half.
• Pour sauce over veal.
• If desired, garnish with lemon slices and fresh parsley.

VEAL PICCATA

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.

VEAL PICCATA WITH CRISP FRIED GARLIC

Steps:

• Heat oven to the lowest temperature it can be set at about 170 degrees.
• Season veal with salt and pepper to taste and dredge in flour.
• Over medium high heat in a heavy large pan heat enough olive oil to cover bottom of pan till hot. Add sliced garlic and fry till tan in color, remove garlic slices and set a side. Remove oil leaving just enough to fry slices of veal. Adding as you fry additional slices if needed.
• Brown seasoned veal in the garlic oil medium high heat about 2-3 minutes per side.
• Remove veal and place in a warm oven.
• Saute the lemon slices browning one side flip then add shallots adding oil if needed.
• Top the veal with the browned lemon slices.
• De-glaze pan with wine and chicken broth scraping pan to get all the browned bits of yumminess.
• Optional:.
• You can make a slurry of 1 teaspoon flour and a bit of the broth add to the wine sauce for a thicker result. Or whisk 1 tablespoon butter into the wine sauce for a creamy richer results.
• Reduce to half then add capers and half the parsley.
• Plate the veal and lemon, pour the wine sauce over veal, top with remaining parsley and all the fried garlic.
• Enjoy!

CHICKEN PICCATA WITH GARLICKY GREENS & NEW POTATOES

Steps:

• Cook the new potatoes in a large pan of boiling salted water for 8-10 mins until tender. Add the green beans and spring greens for the last 3 mins. Drain, then separate the greens from the potatoes.
• While the potatoes are cooking, cut the chicken breasts through the centre lengthways, leaving one side attached so it opens out like a book. Brush each one with 1 tsp of the olive oil, then season.
• Heat a large frying pan over a medium-high heat and cook the chicken for 4 mins on each side until golden. Pour over the stock, capers, lemon juice and zest, then simmer gently for a few minutes to reduce. Add the cooked potatoes and simmer for another minute.
• Heat the remaining 1 tsp oil in another frying pan and fry the garlic for 1 min until lightly golden and fragrant. Tip in the drained greens, and toss in the garlicky oil. Season, then scatter over the parmesan and serve with the chicken and potatoes.