Veal Piccata With Parsley And Capers Recipes

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VEAL PICCATA WITH LEMON AND CAPERS



Veal Piccata with Lemon and Capers image

Veal Piccata with Lemon and Capers is an easy and delicious dinner you can whip up in 15 minutes! Thin slices of veal are quickly sauteed in olive oil, butter, and capers and topped with lemon juice, which helps make dinner a snap!

Provided by 2 sisters recipes

Time 15m

Number Of Ingredients 10

1 pound (16-ounces) thinly sliced veal cutlets (about 7 to 8 slices of veal)
1/3 cup (44 grams) all-purpose unbleached flour
2 Tbsp. olive oil
3 Tbsp. butter - divided
1/2 cup ( 117.6 grams) white wine
1 Tbsp. capers
2 lemons- juiced
salt and pepper to taste
optional: 1/4 cup (58.8 grams) clear chicken broth
lemon slices, as a garnish

Steps:

  • Place the veal in one tray and flour in the other.
  • In a large non-stick skillet, and on medium heat, heat olive oil and 2 tablespoons of butter until butter is melted. Toss in a few capers into the butter and oil mixture.
  • Dredging Veal Cutlets: Begin by taking each piece of veal, one at a time, and placing it into the flour to coat both sides with flour. Shake off excess flour, and place it into the heated skillet with oil, butter, and capers.
  • Saute the veal until golden brown around the edges, about 1 to 2 minutes per side. These will cook up quickly, so you may want to lower the heat a little while you are sauteing them in order not to overcook them.
  • Then transfer the sauteed veal into a nearby dish. Cover them with a sheet of foil wrap to keep them warm.
  • Continue with the rest of the veal until all of them are sauteed and done.
  • NEXT, Deglaze the pan. Pour in the white wine and simmer on low heat while you stir the remaining bits on the bottom of the pan.
  • RETURN all the veal back into the skillet. Add in the lemon juice, and remaining butter and stir until it's heated through. Optional: pour in the chicken broth for more flavor and additional sauce. Toss in a few more capers on top. (And, here is where you can add more butter and lemon juice to your preference).
  • Cover with a lid and simmer on low heat for about 2 minutes. Turn off heat.
  • Transfer the veal to a serving platter and pour the remaining warm lemon-buttery sauce over the veal, and toss a few more capers over them.
  • Garnish with some lemon slices on the side and serve immediately.

Nutrition Facts : Calories 260 calories, Carbohydrate .1 grams carbohydrates, Fat 12.8 grams fat, Fiber 0 grams fiber, Protein 34.6 grams protein, ServingSize 4 ounces cookied veal, Sugar 0 grams sugar

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

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 WITH PARSLEY AND CAPERS



Veal Piccata with Parsley and Capers image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Season the veal with salt and lemon pepper and then dredge in flour. Pat off excess flour.
  • In a large frying pan, heat olive oil over medium-high heat. Saute veal cutlets for 2 minutes per side and remove to plate. Add garlic to pan and saute for 1 minute. Add wine, lemon juice, and capers and bring to boil; cook until reduced by half. Return to a simmer and stir in butter and parsley until butter has melted and is incorporated into sauce.
  • Return veal cutlets to pan and coat with sauce. Transfer to serving plate and top with any remaining sauce.
  • Garnish with lemon slices and parsley sprigs.

VEAL PICCATA



Veal Piccata image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

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 WITH ANGEL HAIR AND PARMIGIANA-REGGIANO



Veal Piccata with Angel Hair and Parmigiana-Reggiano image

Piccata is a classic Milanese veal preparation, where the veal is quickly sauteed and served with a pan sauce made of stock, lemon juice, capers, and parsley. We've added wine to our sauce, which gives the dish extra zest. If you can't find veal in your area, use thinly pounded boneless, skinless chicken breasts instead. For this preparation, thin veal cutlets are pounded to 1/4-inch thickness for a quick cooking time that preserves the meat's natural tenderness and flavor.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

1/2 pound angel hair pasta
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
2 1/2 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
3 tablespoons plus 1 teaspoon chopped parsley leaves
2 teaspoons chopped fresh basil leaves
2 tablespoons freshly grated Parmigiano-Reggiano
1 cup all-purpose flour
8 (2 1/2 to 3-ounce) veal medallions, pounded 1/4-inch thick
3 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup chicken stock, or canned, low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
2 teaspoons minced garlic

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.

VEAL PICCATA



Veal Piccata image

Provided by Anne Burrell

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Extra-virgin olive oil
3 cloves garlic, smashed
8 bottom or top round veal scallops, flattened gently with a meat mallet
Kosher salt
1 cup flour
1/2 cup white wine
1/4 cup capers
1/2 cup chicken stock
1/2 stick butter
2 lemons, juiced
1/4 cup finely chopped fresh Italian parsley

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 WITH CRISP FRIED GARLIC



Veal Piccata With Crisp Fried Garlic image

Make and share this Veal Piccata With Crisp Fried Garlic recipe from Food.com.

Provided by Rita1652

Categories     Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb veal scallopini, pounded thin
salt and pepper, to taste
2 tablespoons flour
olive oil
2 -4 garlic cloves, sliced very thin
1/3 cup white wine
1/2 cup low sodium chicken broth
1 shallot, diced
1 lemon, thinly sliced
1 tablespoon capers, rinsed well drained (optional)
1 tablespoon chopped parsley

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!

Nutrition Facts : Calories 179.5, Fat 3.8, SaturatedFat 1.4, Cholesterol 88.5, Sodium 83.7, Carbohydrate 8.1, Fiber 1.4, Sugar 0.3, Protein 25.4

VEAL PICCATA



Veal Piccata image

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

4 boneless veal steaks, pounded thin
salt and pepper
1/2 cup flour
1/4 butter
2 lemons
2 teaspoons milk

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

TERESA'S VEAL -OR-CHICKEN PICCATA



Teresa's Veal -or-Chicken Piccata image

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

1 lb veal scallops (pounded thin) or 1 lb boneless skinless chicken breast (pounded thin)
flour
salt and pepper
3 tablespoons olive oil
3 cloves garlic (minced/crushed)
1/2 cup dry white wine
1/2 cup chicken broth
3 tablespoons capers (optional)
1 lemon, peeled with pith removed,sliced thin
2 tablespoons butter
4 tablespoons fresh parsley (optional)

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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