Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, veal piccata. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Veal Piccata is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Veal Piccata is something that I’ve loved my whole life. They’re nice and they look fantastic.
Get Veal Piccata Recipe from Food Network. Sprinkle veal with salt and pepper, and dredge in flour. Combine the melted butter and olive oil in a large skillet.
To get started with this recipe, we have to prepare a few components. You can have veal piccata using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Veal Piccata:
- Make ready 4 veal scallops (pounded to thickness of 1/8 inch)
- Get 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
- Take 5 tbsp butter
- Make ready 1 cup white wine
- Get 1/2 cup chicken stock
- Get 1 clove garlic (chopped)
- Get 1 lemon (juiced)
- Make ready 2 tbsp capers (drained)
- Prepare 1 tbsp parsley leaves (chopped)
Thin veal cutlets are browned and then draped in a lemony sauce. This veal piccata recipe is full of flavor and is a perfect dish to impress family or company. The instructions on pounding the veal cutlets were easy enough to follow. Chef John, I love all your recipes - easy AND delicious!
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.
For those who say too sharp or lemony, you just missed the whole point of a piccata. If you don't like the lemon, don't make a piccata and complain. Season the chicken breast pieces with salt and pepper and dredge them in flour. Cheated a little and added a tablespoon of butter to the sauce. I thought it was a little heavy on the breading.
So that’s going to wrap this up for this special food veal piccata recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
