Vealpiccata Recipes

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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



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



Veal Piccata image

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

For sauce
1 1/4 cupslow-fat chicken stock or low-sodium fat-free chicken broth
1/3 cup dry white wine
1 tablespoon all-purpose flour
2 tablespoons water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
For veal
2 lb veal cutlets (also called scallopini; 1/4 inch thick)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 lemon, thinly sliced
Accompaniment:buttered noodles with chives
Special Equipment
a well-seasoned ridged grill pan

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



Classic Veal Piccata in Less Than 30 Minutes image

Thin veal cutlets are browned and then draped in a lemony sauce. Veal piccata is a comforting dish you can have on the table in under 30 minutes.

Provided by Danilo Alfaro

Categories     Dinner     Entree

Time 26m

Number Of Ingredients 12

1/2 cup all-purpose flour
Kosher salt (to taste)
Freshly ground white pepper (to taste)
2 tablespoons high-heat vegetable oil (e.g., safflower, sunflower, peanut, grapeseed)
8 (2-ounce) veal cutlets (pounded flat)
1 cup veal stock (or chicken stock)
1/2 cup dry sherry
Juice of 1/2 lemon, more to taste
2 tablespoons capers
2 tablespoons butter
2 tablespoons Italian parsley (finely chopped)
Garnish: lemon slices

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



Veal Piccata image

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

1 lb veal scallopini
kosher salt
fresh ground pepper
flour
2 tablespoons canola oil
2 tablespoons butter
6 tablespoons butter
1 lemon, juice of
2 tablespoons capers
2 tablespoons chopped parsley

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



EMRIL LAGASSE'S VEAL PICCATA image

Categories     Beef     Sauté     Quick & Easy

Yield 4 People

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:

  • 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

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