Teresas Veal Or Chicken Piccata Recipes

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

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.

COPYCAT AIR FORCE ONE VEAL OR CHICKEN PICCATA

Steps:

• Whisk together eggs and milk in a small bowl and set aside.
• Mix bread crumbs and lemon zest together in a shallow bowl.
• Heat a large skillet over medium heat and melt some butter in it (as much or as little as you prefer- use less if using a nonstick skillet).
• While butter is melting, dip veal pieces into egg mixture, then coat with crumbs mixture.
• Pan fry in melted butter until cooked through, just a few minutes per side (time will vary based on how thinly you have pounded your cutlets)- until cooked through and no longer pink inside, but still juicy.
• Season with salt& pepper to taste.
• Sprinkle with a bit of fresh lemon juice to taste and serve immediately.