VEAL PICCATA
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
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
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
Grill the veal while the noodles boil so both are ready at the same time.
Categories Sauté Quick & Easy Dinner Meat Veal Winter Grill/Barbecue Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make sauce:
- Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.
- Prepare veal:
- Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.
- While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.
- Stir parsley into warm sauce and pour over 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 PICCATA
Make and share this Veal Piccata recipe from Food.com.
Provided by Lin Rutledge
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 402.5, Fat 33.6, SaturatedFat 16.5, Cholesterol 149.5, Sodium 402.9, Carbohydrate 1.2, Fiber 0.2, Sugar 0.3, Protein 24.2
EMRIL LAGASSE'S VEAL PICCATA
Steps:
- Directions 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
More about "vealpiccata recipes"
FAST AND EASY VEAL PICCATA WITH LEMON AND CAPERS
From classic-recipes.com
VEAL PICCATA WITH CAPERS AND LEMON FOR AN EASY TO …
From forthefeast.com
VEAL PICCATA | GIADZY
From giadzy.com
VEAL PICCATA QUICK AND EASY RECIPE | GIANGI'S KITCHEN
From giangiskitchen.com
CLASSIC VEAL PICCATA RECIPE - ITALIAN KITCHEN CONFESSIONS
From italiankitchenconfessions.com
VEAL PICCATA - ITALIAN RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
VEAL PICCATA RECIPE - RECIPETIPS.COM
From recipetips.com
EASY VEAL WITH LEMON AND CAPERS RECIPE | D’ARTAGNAN
From dartagnan.com
10 BEST VEAL PICCATA WITH LEMON AND CAPERS RECIPES
From yummly.com
RESTAURANT STYLE VEAL PICCATA RECIPE - CHEF DENNIS
From askchefdennis.com
EASY VEAL PICCATA | SAVEUR
From saveur.com
VEAL PICCATA WITH LEMON AND CAPERS - 2 SISTERS RECIPES …
From 2sistersrecipes.com
VEAL PICCATA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BEST VEAL PICCATA ALLA MARSALA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
VEAL PICCATA RECIPE | MOLCS EASY RECIPES - YOUTUBE
From youtube.com
VEAL PICCATA RECIPE, OR CHICKEN PICCATA - YOUTUBE
From youtube.com
WHAT TO SERVE WITH VEAL PICCATA? 7 BEST SIDE DISHES
From americasrestaurant.com
LOW CARB VEAL PICCATA KETO PALEO DIABETIC CHEF'S RECIPES
From diabeticchefsrecipes.com
VEAL PICCATA IN A LEMON CAPER SAUCE - FIERCEFORK
From fiercefork.com
STARCHEFS - VEAL PICCATA | CHEF MICHAEL TOSCANO OF DA TOSCANO
From starchefs.com
VEAL RECIPES | ALLRECIPES
From allrecipes.com
VEAL PICCATA - RECIPE GIRL
From recipegirl.com
VEAL CHOP PICCATA - CTV
From more.ctv.ca
10 BEST VEAL PICCATA WITH LEMON AND CAPERS RECIPES | YUMMLY
From yummly.com
BEST VEAL PICCATA RECIPES AND VEAL PICCATA COOKING IDEAS
From thedailymeal.com
HEALTHY VEAL SCALLOPINI PICCATA RECIPE | WHOLESOME YUM
From wholesomeyum.com
VEAL PICCATA - BITS OF CAREY
From bitsofcarey.com
VEAL PICCATA - DUNLOP BROTHERS FAMILY COOKBOOK
From dunlopbrothers.ca
VEAL PICCATA (VITELLO ALLA PICCATA) - EVERYBODYLOVESITALIAN ...
From everybodylovesitalian.com
VEAL PICCATA - A CEDAR SPOON
From acedarspoon.com
VEAL PICCATA MEATBALLS-TENDER AND DELICIOUS| IT IS A KEEPER
From itisakeeper.com
VEAL PICCATA RECIPE | MYRECIPES
From myrecipes.com
WHAT TO SERVE WITH VEAL PICCATA? 8 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
VEAL PICCATA RECIPE | MYRECIPES
From myrecipes.com
VEAL PICCATA RECIPE - RECIPES.NET
From recipes.net
SIMPLE VEAL PICCATA - VEAL - VEAL – DISCOVER DELICIOUS
From veal.org
VEAL PICCATA | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
VEAL PICCATA WITH ANGEL HAIR AND PARMIGIANA-REGGIANO - EMERILS.COM
From emerils.com
VEAL SCALLOPINI IN PICCATA SAUCE (CLASSIC RECIPE) - CRAFT …
From craftbeering.com
VEAL PICCATA (PICCATA DI VITELLO) - STEFAN'S GOURMET BLOG
From stefangourmet.com
VEAL PICCATA BAKED MEATBALLS - TASTE AND SEE
From tasteandsee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love