Veal Scallopini Piccata
Veal Scallopini Piccata

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, veal scallopini piccata. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

This classic veal piccata recipe is one of our easiest Italian dinners. Tender veal scaloppine dredged in flour and sauteed in butter get a boost. Get Veal Piccata Recipe from Food Network.

Veal Scallopini Piccata is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Veal Scallopini Piccata is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have veal scallopini piccata using 17 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Veal Scallopini Piccata:
  1. Take 4 Veal Cutlets, lightly salt & pepper each side
  2. Make ready Salt & Pepper
  3. Prepare Thinly sliced ham, cut into the size of each cutlet
  4. Get Thinly sliced Provolone Cheese, cut into size of each cutlet
  5. Take 1 lb Spaghetti
  6. Prepare 1 Onion, diced
  7. Get 4 Cloves Fresh Garlic, thinly sliced
  8. Get 1 Tbl Capers
  9. Take 1 Small Eggplant, diced into quarter inch cubes
  10. Make ready 4 Large Eggs
  11. Make ready Italian Flavored Bread Crumbs
  12. Take Juice from one Large Lemon
  13. Get 1 (14 oz) can of Diced Roasted Tomatoes, Drained
  14. Take 1 (14 oz) can of Crushed Roasted Tomatoes
  15. Make ready 1 c Chicken Stock
  16. Make ready Extra Virgin Olive Oil, (EVOO)
  17. Take Vegetable Oil

Butter is actually the "secret Ingredient" in this dish. See more ideas about Veal piccata recipe, Veal piccata, Veal. Sprinkle the veal with the salt and pepper. Dredge the veal lightly in the flour, shaking off the excess.

Instructions to make Veal Scallopini Piccata:
  1. In a large skillet heat 2 Tbl EVOO on medium high heat
  2. Add Diced Onion, sauté til translucent
  3. Add Sliced Garlic, Crushed Red Pepper, half of Parsley, 1 tsp salt, and Eggplant, and lemon juice, sauté for 5-7min at medium heat
  4. Add Chicken Stock, Diced Tomatoes, and Crushed Tomatoes and capers, lower heat to a simmer
  5. Bring a Large Pot of Water to Boil, then add pasta, and cook as instructed on package, reserve 1/2c pasta water, then strain pasta
  6. In a shallow dish, beat 4-eggs
  7. In a second shallow dish, add about 1/4 inch layer of bread Crumbs
  8. In Second Large Skillet, Heat about 1/2 inch layer of Vegetable Oil on medium high heat
  9. Placed Cutlets into Egg mixture, then spread flat onto Bread Crumbs, sprinkle additional bread crumbs over top of cutlets for even coat
  10. Carefully add breaded cutlets into vegetable oil, fry til a golden brown then turn over.
  11. While 2nd side is cooking place a slice of Ham, and a slice of provolone on top of each cutlet, once golden brown place cutlets on a plate line with paper towel in a single layer
  12. Add Pasta water to Sauce
  13. Plate Pasta, add Sauce to pasta, then add a cutlet to each plate, sprinkle with remaining parsley. Serve and enjoy

See more ideas about Veal piccata, Veal, Piccata. The worst veal scallopini piccata I've ever eaten was at an Italian restaurant in a strip mall on Woodruff Road in Greenville, SC. After timidly provoking the yellowish liquid with my spoon, I dredged up a few chunks of thickly sliced veal. The word "Piccata" is actually indicative of the sauce you often see draping over the sides of Chicken Scallopini. Piccata Sauce is a thin, vibrant sauce with a pronounced lemon flavor, speckled with briny capers.

So that’s going to wrap this up for this exceptional food veal scallopini piccata recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!