Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, veal piccata. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Veal piccata is such a simple dish, which might be why it's such a classic comfort food—because where's the comfort in toiling away in the kitchen all night? This veal piccata recipe, made with cutlets and butter and parsley, is a classic Italian dish. Very thin cutlets, called scaloppine, are essential to dishes such as veal piccata.
Veal Piccata is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Veal Piccata is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have veal piccata using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Veal Piccata:
- Take 4 veal scallops (pounded to thickness of 1/8 inch)
- Make ready 1/2 cup all purpose flour
- Take 1/2 tsp ground black pepper
- Make ready 1/2 tsp cayenne pepper
- Make ready 1/2 tsp garlic powder
- Prepare 1 1/2 tbsp olive oil
- Get 5 tbsp butter
- Get 1 cup white wine
- Prepare 1/2 cup chicken stock
- Get 1 clove garlic (chopped)
- Make ready 1 lemon (juiced)
- Make ready 2 tbsp capers (drained)
- Take 1 tbsp parsley leaves (chopped)
Lightly coated thin veal cutlets sauteed and cooked with capers, wine, butter and lemon sauce. Mix soy flour, salt and pepper on a plate. Veal, the centerpiece of veal piccata, is the meat of a calf, or young cattle, usually slaughtered around four Veal piccata is both delicious and simple to prepare. The saltiness of the capers, sourness of.
Steps to make Veal Piccata:
- In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt, pepper, cayenne, and garlic powder 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.
- Add 1 tablespoon butter to pan and cook garlic, shallots, and capers for about a minute. 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 and lemon juice 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.
Sprinkle veal with salt and pepper, and dredge in flour. Combine the melted butter and olive oil in a large Transfer the veal to a serving platter. Veal Piccata with Angel Hair and Parmigiana-Reggiano Emeril. Rose Veal Piccata - An Italian Classic With An Indian Touch The Curry Guy. Hailing from Italy, this classic dish consists of a seasoned and floured veal cutlet that is quickly sautéed and served with a sauce made from the pan drippings, lemon juice and white wine.
So that is going to wrap this up for this exceptional food veal piccata recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
