Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, veal piccata. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Veal Piccata is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Veal Piccata is something that I have loved my whole life.
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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook veal piccata using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Veal Piccata:
- Get 4 veal scallops (pounded to thickness of 1/8 inch)
- Take 1/2 cup all purpose flour
- Make ready 1/2 tsp ground black pepper
- Get 1/2 tsp cayenne pepper
- Make ready 1/2 tsp garlic powder
- Make ready 1 1/2 tbsp olive oil
- Make ready 5 tbsp butter
- Prepare 1 cup white wine
- Prepare 1/2 cup chicken stock
- Prepare 1 clove garlic (chopped)
- Get 1 lemon (juiced)
- Get 2 tbsp capers (drained)
- Get 1 tbsp parsley leaves (chopped)
Thin veal cutlets are browned and then draped in a lemony sauce. When all the veal has been browned, ditch the oil in the pan. Add the wine and capers and reduce by half. Easy recipe for classic Veal Piccata.
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.
Lightly coated thin veal cutlets sauteed and cooked with capers, wine, butter and lemon sauce. 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. Mix soy flour, salt and pepper on a plate. 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’s going to wrap it up for this exceptional food veal piccata recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
