Veal Sweetbreads Piccata With Artichokes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEAL PICCATA WITH LEMON AND CAPERS



Veal Piccata with Lemon and Capers image

Veal Piccata with Lemon and Capers is an easy and delicious dinner you can whip up in 15 minutes! Thin slices of veal are quickly sauteed in olive oil, butter, and capers and topped with lemon juice, which helps make dinner a snap!

Provided by 2 sisters recipes

Time 15m

Number Of Ingredients 10

1 pound (16-ounces) thinly sliced veal cutlets (about 7 to 8 slices of veal)
1/3 cup (44 grams) all-purpose unbleached flour
2 Tbsp. olive oil
3 Tbsp. butter - divided
1/2 cup ( 117.6 grams) white wine
1 Tbsp. capers
2 lemons- juiced
salt and pepper to taste
optional: 1/4 cup (58.8 grams) clear chicken broth
lemon slices, as a garnish

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.

Nutrition Facts : Calories 260 calories, Carbohydrate .1 grams carbohydrates, Fat 12.8 grams fat, Fiber 0 grams fiber, Protein 34.6 grams protein, ServingSize 4 ounces cookied veal, Sugar 0 grams sugar

VEAL PICCATA WITH PARSLEY AND CAPERS



Veal Piccata with Parsley and Capers image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

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.

ARTICHOKE PICCATA



Artichoke Piccata image

Curb that lemony piccata craving with this vegetarian comfort food.

Provided by evostoplight

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 25m

Yield 2

Number Of Ingredients 9

2 cups egg noodles
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon capers with juice
1 (14 ounce) can quartered artichoke hearts, drained
lemon, juiced
¼ teaspoon freshly ground black pepper
⅓ cup Pinot Grigio wine
2 tablespoons butter

Steps:

  • Bring a pot of water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 6 minutes. Drain, reserving 1/2 cup cooking water.
  • Heat olive oil in a 10-inch skillet. Add garlic and capers; cook and stir until fragrant, about 1 minute. Stir in artichoke hearts, lemon juice, and pepper; cook until lemon juice evaporates, about 2 minutes.
  • Pour wine into the skillet; cook until evaporated, about 3 minutes. Add butter and noodles; toss to combine. Stir in reserved cooking water; cook until sauce coats noodles, about 3 minutes.

Nutrition Facts : Calories 482.4 calories, Carbohydrate 48.2 g, Cholesterol 62.5 mg, Fat 26.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.6 g, Sodium 950.4 mg, Sugar 1.2 g

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

Veal piccata that's quick enough to make on a weeknight yet restaurant-worthy enough for weekends.

Provided by Editors of Saveur Magazine

Categories     Mains

Time 35m

Number Of Ingredients 11

Twelve (2- to 3-ounce) veal top round cutlets (or chicken breast or turkey cutlets) (pounded until 1/4-inch (6-mm) thick*)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
4 tablespoons (2 oz) unsalted butter (plus more as needed)
2 tablespoons olive oil (plus more as needed)
1/2 cup dry white wine
1 1/4 cups homemade chicken stock or canned chicken broth
1 lemon (preferably organic, thinly sliced and seeded)
1 tablespoon fresh lemon juice
1/4 cup capers
2 tablespoons chopped flat-leaf parsley leaves

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.

Nutrition Facts : ServingSize 1 portion, Calories 322 kcal, Carbohydrate 12 g, Protein 27 g, Fat 17 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 111 mg, Sodium 348 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g

VEAL PICCATA



Veal Piccata image

Provided by Giada De Laurentiis

Time 20m

Yield 4

Number Of Ingredients 10

8 veal scaloppini (less than 1/4 inch thick)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
All-purpose flour (for dredging)
6 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2/3 cup reduced-sodium chicken broth
2/3 cup fresh lemon juice (from about 2 lemons)
1/4 cup capers (drained and rinsed)
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : ServingSize 4

VEAL WITH ARTICHOKES & MUSHROOMS



Veal With Artichokes & Mushrooms image

This is a quick and elegant meal that is tasty as well. You can't beat that. Prep and cook times are approximate.

Provided by keen5

Categories     Veal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup all-purpose flour
1/4 cup freshly grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
6 boneless veal cutlets (1/4 inch)
2 eggs, slightly beaten
1/4 cup butter or 1/4 cup margarine
2 tablespoons lemon juice
1/2 cup whipping cream
1 cup fresh mushrooms, sliced 1/4 inch
1 (9 ounce) package frozen artichoke hearts, thawed,drained
2 tablespoons freshly grated parmesan cheese
1/4 teaspoon salt
1 dash cayenne pepper
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Steps:

  • In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
  • salt and pepper.
  • Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
  • In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
  • lemon juice.
  • Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
  • Remove cutlets to serving platter; keep warm.
  • Repeat with remaining cutlets.
  • In same skillet with drippings and brown particles, stir in whipping cream.
  • Add remaining ingredients, except parsley.
  • Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
  • Stir in parsley.
  • Serve over cutlets.

Nutrition Facts : Calories 226.8, Fat 18.6, SaturatedFat 11, Cholesterol 123.1, Sodium 389.9, Carbohydrate 9.6, Fiber 2, Sugar 0.7, Protein 6.9

CHICKEN PICCATA WITH ARTICHOKE HEARTS



Chicken Piccata with Artichoke Hearts image

After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.

Provided by JAMMINMARTIN

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 15

¾ cup all-purpose flour
⅛ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon Italian seasoning
4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
2 tablespoons olive oil
1 clove garlic, minced
1 onion, minced
½ cup white wine
1 (14.5 ounce) can chicken broth
2 tablespoons lemon juice
1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
¼ cup capers, with liquid
2 tablespoons butter

Steps:

  • Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
  • Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
  • Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 34 g, Cholesterol 82.1 mg, Fat 15.8 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 5.4 g, Sodium 1528.4 mg, Sugar 2.4 g

VEAL SCALLOPS WITH LEMON AND ARTICHOKES



Veal Scallops with Lemon and Artichokes image

Categories     Sauté     Dinner     Lemon     Veal     Artichoke     Gourmet

Yield Serves 4

Number Of Ingredients 7

1 1/2 pounds veal scallops (each about 1/8 inch thick)
all-purpose flour seasoned with salt and pepper for dredging the veal
2 tablespoons olive oil
3 tablespoons unsalted butter
3 tablespoons fresh lemon juice
3/4 cup chicken broth
a 6-ounce jar marinated artichoke hearts, drained, rinsed well, and cut lengthwise into 1/4-inch-thick slices

Steps:

  • Dredge the veal in the flour, shaking off the excess. In a large heavy skillet heat the oil and 2 tablespoons of the butter over moderately high heat until the foam subsides, in the fat sauté the veal in batches for 45 seconds on each side, or until it is golden, transferring it as it is cooked to a heated platter, and keep it warm. To the skillet add the lemon juice and the broth and simmer the mixture, stirring and scraping up the brown bits, for 2 minutes. Strain the mixture through a fine sieve into a small saucepan, add the artichokes, and simmer the sauce for 2 minutes. Remove the pan from the heat, swirl in the remaining 1 tablespoon butter, and season the sauce with salt and pepper. Divide the veal among 4 heated plates and nap it with the sauce.

VEAL SWEETBREADS PICCATA WITH ARTICHOKES



Veal Sweetbreads Piccata with Artichokes image

Categories     Sauce     Veal     Artichoke     Kosher     Simmer     Boil

Yield serves 4

Number Of Ingredients 28

for preparing the sweetbreads
2 pounds veal sweetbreads
2 1/2 cups whole milk, plus more as needed
1/4 cup extra-virgin olive oil
1/2 large or 1 small yellow onion, cut into 1-inch pieces
1 fennel bulb, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
Kosher salt
2 cups dry white wine
1/4 cup champagne vinegar
1 tablespoon whole black peppercorns
for finishing and serving the sweetbreads
12 Braised Artichokes (page 70)
Kosher salt
Freshly ground black pepper
1/2 cup grapeseed oil or another neutral-flavored oil, such as canola
1/4 cup extra-virgin olive oil
8 large garlic cloves, thinly sliced
1 cup dry white wine
20 whole caperberries
2 teaspoons red pepper flakes
2 teaspoons sugar
1 cup Basic Chicken Stock (page 27)
1/4 cup (1/2 stick) unsalted butter
Juice of 2 lemons
1/4 cup thinly sliced fresh Italian parsley leaves
Sautéed Cavolo Nero (page 260)
Zested strips of 1 lemon

Steps:

  • To prepare the sweetbreads, place them in a nonreactive baking dish or large bowl and pour the milk over them, adding more if necessary to cover. Cover the dish with plastic wrap and place the sweetbreads in the refrigerator to soak overnight. Drain the sweetbreads and discard the milk. Rinse the sweetbreads under cool water and pat them dry with paper towels.
  • Heat the olive oil in a large saucepan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the onion, fennel, and celery, and season with salt and sauté, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Increase the heat to high, add the wine, vinegar, and peppercorns, and bring the liquid to a boil and boil until it reduces by half, about 15 minutes. Add the sweetbreads and add enough water to just cover. Place a large paper coffee filter or a piece of cheesecloth on the surface to keep the sweetbreads submerged and heat until you see the first few bubbles start to rise up from the surface. Reduce the heat to medium and simmer until an instant-read thermometer inserted into one of the sweetbreads registers 120°F to 125°F, removing the smaller sweetbreads from the liquid to the colander as they become done, 5 to 10 minutes.
  • Meanwhile, fill a large bowl with ice water and place a colander in the sink. Place a wire cooling rack inside a baking sheet. Plunge the sweetbreads in the ice water for 1 minute to cool completely. Lift the sweetbreads out of the ice water, pat dry with paper towels, and place them on the wire rack. Cover the baking sheet with plastic wrap and place a heavy baking dish on top of the sweetbreads and a bag of beans or a can of tomatoes on the dish to weigh it down. Place the weighted sweetbreads in the refrigerator for 1 to 2 hours.
  • To finish and serve the sweetbreads, adjust the oven rack to the middle position and preheat the oven to 350°F.
  • Cut the artichokes in half crosswise at the stem. Thinly slice the stems lengthwise and place them in a bowl. Break apart the artichoke leaves to separate them and drop them into the bowl.
  • Remove the weights and the plastic wrap from the sweetbreads and discard the plastic. Use a small, sharp knife to cut away and discard any knotty pieces or silver skin from the sweetbreads. Cut the sweetbreads into 2- to 3-inch segments. Pat the sweetbreads dry with paper towels and season all over with salt and pepper.
  • Heat the grapeseed oil in a large sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Sear the sweetbreads in the oil until they are deep brown and crisp all over, about 4 minutes, turning them to cook all sides. Remove the sweetbreads to a baking sheet or a large plate and place them in the oven to heat through, about 3 minutes, while you make the sauce. Wipe the pan out with paper towels and add the olive oil and garlic. Season the garlic with salt and sauté over medium-high heat for 2 to 3 minutes, stirring constantly to prevent it from browning, until it softens slightly and becomes fragrant. Add the wine, caperberries, red pepper flakes, sugar, and 1 teaspoon of salt, and cook, stirring often, until the liquid has burned off, the garlic is golden brown, and the sugar left in the pan begins to caramelize around the sides, about 8 minutes. Add the chicken stock, increase the heat to high, and bring it to a boil. Stir in the artichokes and butter, and cook, stirring occasionally, until the liquid reduces by half and the sauce thickens slightly, about 12 minutes. Turn off the heat. Drizzle the lemon juice into the pan, add the parsley, and stir to incorporate into the sauce.
  • Remove the sweetbreads from the oven. Use a slotted spoon to strain the artichoke leaves out of the liquid and spread them out in a circle about 6 inches diameter in the center of four plates, dividing them evenly. From here, building each serving in two layers, place a few leaves of cavolo nero on top of each serving of artichoke leaves. Nestle half of the sweetbreads on top of the cavolo, dividing them evenly, drizzle with half of the sauce, dividing the sauce evenly and leaving the caperberries in the pan. Build the second layer, starting with a few of the cavolo leaves, the remaining sweetbreads, and topped with a drizzle of the sauce, using all of the ingredients in the second layer. Nestle the caperberries and zested strips of lemon around and on top of the sweetbreads, and serve.
  • suggested wine pairing
  • Greco di Tufo (Campania)

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.

More about "veal sweetbreads piccata with artichokes recipes"

VEAL PICCATA WITH ARTICHOKES & SPINACH - SOBEYS INC.
veal-piccata-with-artichokes-spinach-sobeys-inc image
2020-04-21 Add artichokes, capers and lemon zest to skillet and cook 1 min. Stir in chicken broth and lemon juice. Simmer until slightly thickened, 5 to 7 min. …
From sobeys.com
Servings 4
Calories 410 per serving
Total Time 30 mins
  • In large skillet, heat oil on medium-high. Season veal with salt, dust with flour. Working in batches, cook veal 1 to 2 min. per side, or until golden. Transfer to serving plate.
  • Add artichokes, capers and lemon zest to skillet and cook 1 min. Stir in chicken broth and lemon juice. Simmer until slightly thickened, 5 to 7 min. Pour sauce over veal.
  • Place skillet back on stovetop and add spinach. Stir 2 to 3 min. to wilt leaves. Serve alongside veal and sauce.


VEAL SWEETBREADS RECIPE - GREAT BRITISH CHEFS
veal-sweetbreads-recipe-great-british-chefs image
2015-08-11 This veal sweetbread recipe from Shaun Hill combines rich sweetbreads with a creamy mustard sauce, bringing a welcome kick to the …
From greatbritishchefs.com
Servings 6
Estimated Reading Time 2 mins
Category Starter


VEAL RECIPES - GREAT BRITISH CHEFS
veal-recipes-great-british-chefs image
Find a wonderful selection of veal recipes from some of Britain's greatest chefs, including veal loin, sweetbreads and a stunning terrine recipe. From starter …
From greatbritishchefs.com
Estimated Reading Time 1 min


VEAL PICCATA WITH MUSHROOM AND CAPER RECIPE
1996-01-28 Dredge veal slices in flour. Sauté veal in butter, add wine, lemon juice, garlic, salt and pepper. Simmer one minute. Remove meat slices and place in casserole; top with sauce, uncooked mushroom slices, capers and green onions.
From recipeland.com
4/5 (75)
Total Time 1 hr
Servings 8
Calories 154 per serving


VEAL PICCATA - RECIPE GIRL
2019-10-15 In a large sauté pan, heat the oil and butter until melted and hot. Add the coated veal cutlets and cook just until golden brown, about one minute or so per side. Remove the veal to a plate and keep warm (wrap in foil). Add the lemon juice to the pan. Then add the wine and cook until the sauce has reduced and thickened.
From recipegirl.com
5/5 (1)
Category Main Course
Cuisine Italian
Calories 393 per serving


VEAL FRANCESE WITH ARTICHOKE HEARTS | COOKSTR.COM
2016-02-23 Drain jarred artichoke hearts of their liquid and cut into quarters. Gently brown them in one tablespoon butter, in a sauté pan on medium low heat. As artichokes sauté, set up two shallow bowls in which to coat the veal. In one bowl mix the flour, pepper, salt and basil. In the second bowl, beat the 2 eggs with 2 tablespoons of the wine to ...
From cookstr.com
Category Veal Recipes
Estimated Reading Time 2 mins


PAN-SEARED VEAL WITH CAPERS, LEMON, AND ARTICHOKES ...
Add veal to hot pan; cook until golden brown, about 2 minutes per side. Add broth, artichoke hearts, capers, lemon juice and oregano to pan; bring to a simmer and simmer until veal is cooked through, about 8 to 10 minutes. Remove skillet from heat; stir in parsley and serve immediately. Yields about 3 ounces of veal and 1/2 cup of artichoke ...
From weightwatchers.com
Servings 4
Total Time 26 mins
Category Dinner


RIS DE VEAU MEUNIERE (BREADED VEAL SWEETBREADS WITH LEMON ...
2017-05-15 Breaded sweetbreads with a white wine and lemon-caper sauce. Ris de Veau Meunière (Breaded Veal Sweetbreads with Lemon Caper Sauce) By Sue Lau This is a recipe I had hoped to get posted for Sunday, but ended up taking the day off, since it was Mother's Day and didn't really have the time to devote to presenting it on social media. I'd had sweetbreads …
From palatablepastime.com
Servings 4
Total Time 3 hrs 20 mins
Estimated Reading Time 6 mins


VEAL SWEETBREADS PICCATA WITH ARTICHOKES RECIPES - EASY ...
10 Best Veal Sweetbreads Recipes. Chicken Piccata with Artichokes . 3 boneless, skinless chicken breasts, about 1 1/2 lb. (750 g) total. 1/2 cup (2 1/2 oz./75 g) all-purpose flour. Kosher salt and freshly ground pepper. 3 Tbs. olive oil. 2 Tbs. unsalted butter, at room temperature. 2 garlic cloves, chopped. 1 jar (6 oz./185 g) artichoke hearts, rinsed, drained and quartered . Veal …
From recipegoulash.com


ITALIAN VEAL PICCATA RECIPES
Italian Veal Piccata Recipes VEAL PICCATA. Provided by Anne Burrell. Categories main-dish. Time 30m. Yield 4 servings. Number Of Ingredients 11. Ingredients; 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 …
From tfrecipes.com


10 BEST VEAL SWEETBREADS RECIPES | YUMMLY
The Best Veal Sweetbreads Recipes on Yummly | Grilled Veal Sweetbreads (mollejones), Crispy Veal Sweetbreads With Roquefort Dressing, Ris De Veau Meuniere (breaded Veal Sweetbreads With Lemon Caper Sauce)
From yummly.com


VEAL SWEETBREADS PICCATA WITH ARTICHOKES RECIPE | EAT YOUR ...
Save this Veal sweetbreads piccata with artichokes recipe and more from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria to your own online collection at EatYourBooks.com
From eatyourbooks.com


FRENCH VEAL SWEETBREAD RECIPE | DEPORECIPE.CO
2020-10-23 French Veal Sweetbread Recipe. Veal sweetbreads recipe great british chefs veal sweetbread recipe great british chefs farm raised veal sweetbreads with spring vegetables crispy sweetbreads with wine michel roux jr decanter
From deporecipe.co


VEAL PICCATA RECIPE EMERIL - TFRECIPES.COM
Piccata is a classic Milanese veal preparation, where the veal is quickly sauteed and served with a pan sauce made of stock, lemon juice, capers, and parsley. We've added wine to our sauce, which gives the dish extra zest. If you can't find veal in your area, use thinly pounded boneless, skinless chicken breasts instead. For this preparation, thin veal cutlets are pounded to 1/4 …
From tfrecipes.com


VEAL DISHES - SAVEUR: AUTHENTIC RECIPES, FOOD, DRINKS ...
2019-03-18 Tender and delicate, veal has a subtle flavor all its own. From traditional osso bucco to piccata, braises, stews and pasta, these are some of our favorite recipes for veal.
From saveur.com


AUTHENTIC ITALIAN VEAL PICCATA RECIPES
Authentic Italian Veal Piccata Recipes. 9 hours ago Authentic Italian Veal Piccata Recipes 9 hours ago montefin's Low Carb Recipe: Italian Veal Piccata. 1 hours ago Dredge veal slices in Low Carb Bake Mix. Shake off excess bake mix and set aside. Warm 2 serving plates in the pre-warmed oven. Melt 1/2 stick Butter in a 10" to 12" skillet over medium heat until froth dies down.
From share-recipes.net


Related Search