Veal Piccata Recipes

VEAL PICCATA

Steps:

• Sprinkle the veal with the salt and pepper.
• Dredge the veal lightly in the flour, shaking off the excess. In a large saute pan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add half of the veal scallops and cook just until brown, about 3 minutes per side.Using tongs, transfer the scaloppini to a plate. Repeat with the remaining veal. Cover loosely with foil while you make the sauce.
• To the same saute pan, add the broth, lemon juice, and capers. Bring the mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Simmer for 2 minutes. Whisk the remaining 4 tablespoons of butter into the sauce. Return the veal to the pan just to heat through. Arrange the scaloppini on a platter, pour the sauce on top, and garnish with the parsley.

VEAL PICCATA WITH LEMON AND CAPERS

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.

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.

VEAL PICCATA

Steps:

• Season the veal on both sides with the salt and pepper and dredge in the flour, shaking off any excess. Place the veal on a plate.
• In a 12-inch (30-cm) skillet over medium-high heat, warm 2 tablespoons butter and the oil. Working in batches, add the veal cutlets to the skillet, being careful not to crowd the skillet.
• Cook, turning once, until golden brown, about 3 minutes total. (If using chicken or turkey, cook until no trace of pink remains, about 3 minutes per side.) Move to a platter or a baking sheet and loosely cover while you repeat with the remaining veal. If necessary, add more butter and oil to the skillet.
• Carefully add the wine to the skillet and cook, still over medium-high heat and scraping the bottom of the skillet, until reduced by half, about 3 minutes. Add the stock and lemon slices and bring to a boil.
• Cook until the sauce is reduced by half, about 8 minutes. Add the remaining 2 tablespoons butter, lemon juice, capers, and parsley and season with salt and pepper. Turn off the heat and tilt the pan to swirl the butter until it's incorporated into the sauce.
• Using tongs, place the cutlets back in the skillet, turn to coat them with the sauce, and let them warm through before arranging the cutlets on plates or a platter. Pour the remaining sauce over the cutlets and serve immediately.

VEAL PICCATA WITH PARSLEY AND CAPERS

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

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 RECIPE

Steps:

• First, gather all your ingredients.
• Proceed by coating lightly and evenly the meat in flour, spiced with salt and pepper. (See notes). Cut thinly a few lemon slices. Place them on top of the meat.
• Put some butter in a pan.
• When the butter has melted and it is hot, add the herbs and the meat to the pan.
• Brown the meat 4 minutes on each side. When it is browned evenly, remove it and place it over a plate covered by foil.
• Add the capers and let them sauté, add the lemon juice and the white wine. Let is evaporate. Return the meat to the pan for 1 more minute.
• Plate the meat and serve your Veal Piccata!

THE ULTIMATE VEAL PICCATA

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

Steps:

• Season veal scaloppine with salt and pepper, then dust with flour in a shallow bowl.
• Add the oil to your skillet over medium-high heat.
• Sauté the scaloppine 2-3 minutes on one side. Flip the scaloppine over and sauté the other side 1-2 minutes with the pan covered. Transfer the scaloppine to a warmed platter; pour off the fat from the pan.
• Deglaze the pan (add the wine) and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated about 2 minutes
• Add chicken stock, lemon juice, and capers. Return veal scaloppine to pan and cook on each side for 1 minute per side, or until golden brown. Transfer to a warm plate.
• Finish sauce with butter and lemons. Once the butter melts pour sauce over the veal.
• Garnish with chopped fresh parsley and serve. Optional garnish lemon slices.

VEAL PICCATA

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.

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.

VEAL PICCATA

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.

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

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.