Veal Piccante Recipe 455

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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



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.

THE ULTIMATE VEAL PICCATA



The Ultimate Veal Piccata image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 pound spaghetti, store-bought
2 tablespoons extra-virgin olive oil
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 eggs, beaten
4 (8-ounce) veal cutlets
1 cup dry white wine
1 lemon, juiced
2 tablespoons capers, washed and drained
1/2 stick unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Grated parmesan, for garnish

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-ANOTHER WINNER.



Veal Piccata-Another Winner. image

Yield serves 2

Number Of Ingredients 10

Four 3-ounce veal cutlets
1/4 cup stone-ground whole-wheat flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
3 tablespoons dry white wine
2 tablespoons butter
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest (peel)
2 sprigs fresh parsley

Steps:

  • Tenderize the cutlets by pounding them thin with a mallet or meat tenderizer. Mix together the flour, salt, and pepper on a plate and dredge the cutlets in the mixture, shaking off excess flour. Preheat a large nonstick skillet over medium heat. Add the oil, then the cutlets. Cook until lightly browned, about 1 minute a side. Remove the cutlets to a plate, and cover with aluminum foil to keep warm. Add the wine to the skillet and cook for about 30 seconds. Add the butter and lemon juice, and cook for about 1 minute more, until the butter has melted. Plate the cutlets, pour the sauce on top, sprinkle with lemon zest, and garnish with parsley sprigs.

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.

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