VEAL PICCATA
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.
VEAL PICCATA
Steps:
- In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper 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. 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, chopped garlic, lemon juice and capers 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.
THE ULTIMATE VEAL PICCATA
Steps:
- Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl
- Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..
- Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.
- Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.
NORTH END VEAL PICCATA
This always reminds me of the first time, many years ago, when I ate Veal Piccata at a wonderful, tiny, but always busy, Italian trattoria in Boston's North End. It has been one of my favorite dishes ever since - especially once I discovered how absolutely simple it is to make Veal Piccata at home. However, it is important to have all your ingredients prepared and ready to go, because this recipe comes together quickly. Also, for those of you who like capers in your Veal Piccata (I don't), add a tablespoon full at the time you add the lemon juice. MANGIA!!!!!
Provided by Alan in SW Florida
Categories Veal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If the veal is more than a 1/4-inch thick, place between sheets of plastic wrap and pound with a flat mallet or the bottom of a small, heavy pan to flatten. Dry well on paper towels. Sprinkle both sides of the veal scallops with the salt and pepper; then dredge lightly in flour, shaking off excess.
- Heat the butter and olive oil in a large skillet. Saute' the veal in 2 batches over medium to medium-high heat until nicely browned on both sides and cooked through, about 4 minutes. Remove with tongs to a plate, leaving the drippings in the pan.
- Add the minced shallots to the skillet and cook, for 1 minute. Add the wine and bring to a boil, scraping up the browned bits in the bottom of the pan. Cook briskly until the liquid is reduced by one-third, 3 to 5 minutes. Stir in the lemon juice, lemon zest, and lemon slices. Simmer for 2 minutes.
- Return the veal and any accumulated juices to the sauce. Stir in the chopped parsley, and simmer to heat through before serving the veal with the sauce, garnished with parsley sprigs.
Nutrition Facts : Calories 432.9, Fat 25.9, SaturatedFat 10.8, Cholesterol 112.6, Sodium 104.7, Carbohydrate 11.2, Fiber 0.6, Sugar 1.4, Protein 22.8
VEAL PICCATA
Grill the veal while the noodles boil so both are ready at the same time.
Categories Sauté Quick & Easy Dinner Meat Veal Winter Grill/Barbecue Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make sauce:
- Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.
- Prepare veal:
- Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.
- While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.
- Stir parsley into warm sauce and pour over veal.
More about "north end veal piccata recipes"
HEALTHY VEAL SCALLOPINI PICCATA RECIPE | WHOLESOME YUM
Web Nov 2, 2020 Make veal piccata sauce. Reduce heat, add butter and garlic, and saute until fragrant. Add white wine, bone broth, and lemon juice. …
From wholesomeyum.com
5/5 (13)Calories 261 per servingCategory Main Course
From wholesomeyum.com
5/5 (13)Calories 261 per servingCategory Main Course
- Pound the veal cutlets using the flat side of a meat tenderizer to 1/8-inch thickness. Season both sides with salt and pepper.
- In a 12-inch skillet, heat olive oil over medium-high heat, until shimmering. Working in batches, add the veal cutlets in a single layer. Saute for about 30-45 seconds per side, until juices run clear. Transfer to a plate and cover with foil to keep warm. Repeat with all the veal cutlets, adding the remaining olive oil halfway through.
- Reduce heat to medium. Add a tablespoon of butter to the pan. Add minced garlic and saute for about a minute, until fragrant.
- Add the white wine, broth, and lemon juice. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits (this is called deglazing). Add the capers. Increase heat to bring to a boil, then simmer for 7-10 minutes, until volume is reduced by half and slightly thickened.
VEAL SCALLOPINI IN PICCATA SAUCE (CLASSIC RECIPE) - CRAFT …
Web Feb 27, 2023 Preheat oven to 175 F (optional, if you want to keep the veal warm in the oven while cooking in batches). Pat dry the veal cutlets and season them with salt and pepper. Pour the flour in a shallow bowl and …
From craftbeering.com
From craftbeering.com
CLASSIC VEAL PICCATA RECIPE - ITALIAN KITCHEN CONFESSIONS
Web First, gather all your ingredients. Proceed by coating lightly and evenly the meat in flour, spiced with salt and pepper. (See notes). Cut thinly a few lemon slices. Place them on top of the meat. Put some butter in a pan. …
From italiankitchenconfessions.com
From italiankitchenconfessions.com
VEAL PICCATA WITH LEMON AND CAPERS - 2 SISTERS RECIPES BY …
CLASSIC VEAL PICCATA RECIPE - THE SPRUCE EATS
Web Apr 14, 2010 2 tablespoons finely chopped Italian parsley Lemon slices, for garnish Steps to Make It Gather the ingredients. Combine the flour, salt, and pepper on a plate or in a …
From thespruceeats.com
4.5/5 (206)Total Time 26 minsCategory Dinner, EntreeCalories 599 per serving
From thespruceeats.com
4.5/5 (206)Total Time 26 minsCategory Dinner, EntreeCalories 599 per serving
THE CHEESECAKE FACTORY
TOP 10 BEST VEAL PARMIGIANA IN ARLINGTON, VA - YELP
Web Reviews on Veal Parmigiana in Arlington, VA - Fratelli , Filomena Ristorante, Federico Ristorante Italiano, il Canale, Il Radicchio
From yelp.com
From yelp.com
THE OLIVE GARDEN MENU
Web Find your local Olive Garden menu. Browse choices for lunch, dinner, wine, specials, kids menus, Tastes of the Mediterranean, catering, beverages and more.
From olivegarden.com
From olivegarden.com
DINNER - BERTUCCI'S
Web Bertucci’s Menu. We’re firing up the brick ovens to bring you a modern take on Italian restaurant favorites. Our scratch-kitchen uses the freshest ingredients in authentic Italian …
From bertuccis.com
From bertuccis.com
15-MINUTE VEAL PICCATA AND ASPARAGUS RECIPE - GRIT
Web Directions. Season veal cutlets with salt and pepper on both sides. Place flour in shallow dish, and dredge cutlets in flour, shaking off any excess. In large skillet, melt butter over …
From grit.com
From grit.com
SIMPLE VEAL PICCATA - VEAL – DISCOVER DELICIOUS
Web Into a deep sided skillet, heat butter and olive oil over medium heat. When melted, add cutlets and cook approximately 2-3 minutes on each side until golden. Reduce heat to …
From veal.org
From veal.org
INA GARTEN VEAL PICCATA - DELISH SIDES
Web Microwave: Place the Veal Piccata in a microwave-safe dish and heat for 2 to 3 minutes on high power, or until hot. Halfway through the cooking time, give the dish a stir to achieve …
From delishsides.com
From delishsides.com
VEAL PICCATA – LEITE'S CULINARIA
Web Mar 21, 2021 Directions 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 …
From leitesculinaria.com
From leitesculinaria.com
VEAL PICCATA - AMANDA'S COOKIN' - BEEF
Web Jul 3, 2022 1 pound veal cutlets 1 Tablespoon garlic salt 1/2 Tablespoon black pepper 1 cup all purpose flour 1/4 cup olive oil 1 cup chicken broth 1/2 cup dry white wine 2 …
From amandascookin.com
From amandascookin.com
CLASSIC VEAL PICCATA RECIPE | CHEF DENNIS
Web Aug 27, 2021 Cut the veal slices into medallions and pound them thin using a meat hammer. Dredge the pounded veal in flour seasoned with salt and pepper. Set aside …
From askchefdennis.com
From askchefdennis.com
VEAL PICCATA – GIADZY
Web 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 …
From giadzy.com
From giadzy.com
NORTH END VEAL PICCATA RECIPE | EAT YOUR BOOKS
Web Save this North End veal piccata recipe and more from New England Home Cooking: 350 Recipes from Town and Country, Land and Sea, Hearth and Home to your own online …
From eatyourbooks.com
From eatyourbooks.com
You'll also love