Instant Veal Piccata Food

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.

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.

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.

VEAL PICCATA

Steps:

• Trim fat from cutlets.
• Dredge cutlets in flour.
• Coat a large nonstick frypan with cooking spray; add oil.
• Place over medium high heat until hot.
• add veal, and cook 3 minutes on each side or until browned.
• Remove veal from frypan; drain and pat dry with paper towels.
• Transfer veal to a serving platter.
• Set aside; keep warm.
• Add sherry, lemon juice, and capers to frypan; stir well, scraping bottom of pan to loosen brown bits.
• Cook over medium high heat, stirring occasionally, until mixture is reduced by half.
• Pour sauce over veal.
• If desired, garnish with lemon slices and fresh parsley.

VEAL PICCATA

Steps:

• Heat skillet over medium heat, add oil and 2 tble butter.
• salt, pepper and flour the veal on both sides, shake off excess.
• when oil shimmers, add veal to pan and lightly brown on both sides.
• Set veal on warm plate in oven.
• melt remaining butter in pan and add lemon juice and capers scraping the bottom of pan.
• Pour this sauce over the veal and sprinkle with parsley.

INSTANT VEAL PICCATA

Steps:

• Season veal with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add veal and cook until tender, about 30 seconds per side. Transfer veal to platter and keep warm. Add garlic to skillet and sauté 30 seconds. Add wine and boil until wine is reduced to glaze, about 2 minutes.
• Stir in broth and capers. Simmer until mixture is reduced to 1/4 cup, about 2 minutes. Whisk in remaining 1 tablespoon butter and pour sauce over veal.

WEIGHT WATCHERS VEAL PICCATA

Steps:

• Mix flour, 1/4 teaspoon salt, 1/8 teaspoon black pepper together in a small shallow bowl. Pound cutlets if necessary and coat with the flour mixture.
• Heat oil in a non-stick skillet and cook cutlets until just cooked through and golden, about 2 minutes per side. Set aside and keep warm.
• Deglaze skillet with broth, lemon juice and wine. Reduce heat to medium and reduce mixture by half. Swirl in butter, then parsley and pour over cutlets.

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!