Healthy Veal Scallopini Piccata Food

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.

VEAL PICCATA

Steps:

• Place veal between 2 sheets of wax paper; flatten veal to 1/4 inch pieces, using a meat mallet or rolling pin. Sprinkle veal with salt and pepper, and dredge in flour.
• Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides. Remove veal, reserving drippings in the skillet. Set aside, and keep warm.
• Saute mushrooms and garlic in the drippings for 1 to 2 minutes. Return the veal to the skillet; add wine and lemon juice. Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Add the capers and their liquid, and simmer for an additional minute.
• Transfer the veal to a serving platter. Sprinkle with the parsley. Garnish with thin lemon slices.

BEST VEAL SCALLOPINI

Steps:

• Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

HEALTHY VEAL SCALLOPINI PICCATA

Steps:

• Pound the veal cutlets using the flat side of a meat tenderizer to 1/8″ thickness. Season both sides with salt and pepper.In a 12″ 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.Stir in remaining butter, until melted. Simmer for another 3-4 minutes, until thickened. Taste and adjust salt and pepper to taste, if desired.Return the veal to the pan and coat in sauce. Serve with fresh parsley, if desired.

VEAL PICCATA WITH CRISP FRIED GARLIC

Steps:

• Heat oven to the lowest temperature it can be set at about 170 degrees.
• Season veal with salt and pepper to taste and dredge in flour.
• Over medium high heat in a heavy large pan heat enough olive oil to cover bottom of pan till hot. Add sliced garlic and fry till tan in color, remove garlic slices and set a side. Remove oil leaving just enough to fry slices of veal. Adding as you fry additional slices if needed.
• Brown seasoned veal in the garlic oil medium high heat about 2-3 minutes per side.
• Remove veal and place in a warm oven.
• Saute the lemon slices browning one side flip then add shallots adding oil if needed.
• Top the veal with the browned lemon slices.
• De-glaze pan with wine and chicken broth scraping pan to get all the browned bits of yumminess.
• Optional:.
• You can make a slurry of 1 teaspoon flour and a bit of the broth add to the wine sauce for a thicker result. Or whisk 1 tablespoon butter into the wine sauce for a creamy richer results.
• Reduce to half then add capers and half the parsley.
• Plate the veal and lemon, pour the wine sauce over veal, top with remaining parsley and all the fried garlic.
• Enjoy!