Piccato Di Vitello Food

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CLASSIC VEAL PICCATA IN LESS THAN 30 MINUTES



Classic Veal Piccata in Less Than 30 Minutes image

Thin veal cutlets are browned and then draped in a lemony sauce. Veal piccata is a comforting dish you can have on the table in under 30 minutes.

Provided by Danilo Alfaro

Categories     Dinner     Entree

Time 26m

Number Of Ingredients 12

1/2 cup all-purpose flour
Kosher salt (to taste)
Freshly ground white pepper (to taste)
2 tablespoons high-heat vegetable oil (e.g., safflower, sunflower, peanut, grapeseed)
8 (2-ounce) veal cutlets (pounded flat)
1 cup veal stock (or chicken stock)
1/2 cup dry sherry
Juice of 1/2 lemon, more to taste
2 tablespoons capers
2 tablespoons butter
2 tablespoons Italian parsley (finely chopped)
Garnish: lemon slices

Steps:

  • Gather the ingredients.
  • Combine the flour, salt, and pepper on a plate or in a shallow baking dish.
  • Heat a heavy-bottomed sauté pan over medium-high heat for 2 minutes and let your pan get nice and hot . Once it is, add the oil and heat for another 30 seconds or so.
  • Now dredge both sides of the veal cutlets in the flour mixture.
  • Shake off any excess flour and cook them in batches, rather than overcrowding the pan.
  • Cook 2 to 3 minutes per side or until the cutlets are nicely browned.
  • Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce. (You can hold them in a very low-temperature oven if you like.)
  • Add the stock, sherry, lemon juice, and capers to the pan and scrape off any flavorful bits from the bottom of the pan.
  • Bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about a third.
  • Swirl in the butter and chopped parsley just at the end of the cooking. Adjust seasoning with kosher salt and more lemon juice if needed.
  • Plate the cutlets, 2 per person, and garnish with lemon slices. Sauce generously and serve immediately. Enjoy.

Nutrition Facts : Calories 599 kcal, Carbohydrate 70 g, Cholesterol 124 mg, Fiber 8 g, Protein 26 g, SaturatedFat 7 g, Sodium 817 mg, Sugar 10 g, Fat 25 g, ServingSize 8 veal cutlets (4 servings), UnsaturatedFat 0 g

PICCATO DI VITELLO



Piccato Di Vitello image

Make and share this Piccato Di Vitello recipe from Food.com.

Provided by ellie_

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

8 slices veal, pounded thin
1/2 cup flour
salt
pepper
4 tablespoons olive oil
1/2 cup capers, drained
1/4 cup parsley, chopped
1/4 cup lemon juice
white wine

Steps:

  • In a pie pan combine flour, salt and pepper. Dredge veal in flour mixture.
  • In a skillet heat oil over medium high heat until almost smoking.
  • Place veal in hot oil, cook one side for 2-3 minutes or until browned, turn and cook other side.
  • Add wine and lemon juice and allow to reduce for about one minute or so.
  • Add capers and parsley.
  • Serve veal with sauce.

Nutrition Facts : Calories 185.3, Fat 13.8, SaturatedFat 1.9, Sodium 512.6, Carbohydrate 14.3, Fiber 1.2, Sugar 0.5, Protein 2.2

VEAL PICCATA



Veal Piccata image

Provided by Anne Burrell

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Extra-virgin olive oil
3 cloves garlic, smashed
8 bottom or top round veal scallops, flattened gently with a meat mallet
Kosher salt
1 cup flour
1/2 cup white wine
1/4 cup capers
1/2 cup chicken stock
1/2 stick butter
2 lemons, juiced
1/4 cup finely chopped fresh Italian parsley

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.

CHICKEN PICCATA



Chicken Piccata image

For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Steps:

  • Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  • Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

PICCATA DI POLLO AL LIMONE



Piccata Di Pollo Al Limone image

Make and share this Piccata Di Pollo Al Limone recipe from Food.com.

Provided by E Blair

Categories     European

Time 1h

Yield 2 serving(s)

Number Of Ingredients 14

2 large chicken breasts
1/2 cup chicken broth (stock)
two large whole lemon
1/4 cup all-purpose flour
4 garlic cloves (or 1/4 cup Shallots or combination of both)
1/3 cup sliced mushroom
4 tablespoons capers
4 tablespoons olive oil (or Avocado oil)
2 tablespoons butter
1 teaspoon fresh ground pepper
1 teaspoon sea salt
2 tablespoons fresh minced parsley
1/4 cup Chardonnay wine (or other dry white wine preference)
linguine, enough for two (or Angel Hair)

Steps:

  • Place two dinner plates and a warming tray in a 200 degree heated oven. Prepare boiled water with 2 tablespoons of olive oil for the pasta. (Add pasta to water when chicken is being browned)
  • Butterfly cut the chicken breasts in half and lightly pound with a tenderizing kitchen tool on both sides until thinned out.
  • Add 2-3 tablespoons of olive oil to a large frying pan over medium heat. (I prefer avocado oil as it has a higher smoke/flash point) Either works well. (Do NOT use vegetable cooking oil. It will not taste the same).
  • While the oil is heating, combine flour, sea salt, and ground pepper into an average bowl or deep plate.
  • Use the flour mixture to dust the chicken fillets on both sides completely. Do not shake off excess as this will be needed in the sauce later.
  • Place the chicken fillets in a frying pan that is large enough that doesn't crowd the pieces. Cook for about 7 minutes or until lightly browned, turning the fillets several times. DO NOT overcook.
  • Remove chicken fillets from the pan allowing them to drip free of excess oil before placing them on your pre-heated warming tray from the oven.
  • To make the piccata sauce, add the remaining 2 tablespoons of olive oil to the same frying pan along with the chicken drippings at medium temperature. Mix in sliced garlic and saute' until translucent. (About 1 minute) Reduce heat to simmer.
  • Add white wine to sauteed garlic pan mixture and stir reducing down to half volume.
  • Combine chicken stock, lemon juice, capers, mushrooms and thin lemon slices into the pan stirring with a wooden scraper until thickened. (Leftover flour, salt, and pepper mixture can be used to thicken if needed to desired taste).
  • Turn off heat and mix in butter and parsley. Serve piccata sauce over chicken fillets and linguine pasta.

Nutrition Facts : Calories 700.4, Fat 52.7, SaturatedFat 15.1, Cholesterol 123.3, Sodium 2058.2, Carbohydrate 17.1, Fiber 1.6, Sugar 0.9, Protein 34.6

VEAL PICCATA//VEAL FRANCAISE



Veal Piccata//Veal Francaise image

i've bean making these dishes since the 70's but tonight i was in a dinner hurry and threw this together in 20 minutes with rice pilaf, salad, and....this is an instinct dish after all these years, so feel free to spice accordingly

Provided by chia2160

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons butter
8 veal scallopini
flour, mixed with
salt & pepper (for dredging)
2 eggs, and
2 tablespoons water, whisked
1 cup chicken broth
1 lemon, juiced
1 lemon, sliced for garnish
fresh parsley (to garnish)
2 tablespoons butter

Steps:

  • for francaise beat 2 eggs, set aside.
  • preheat oven to 200.
  • mix flour with salt and pepper to taste.
  • dredge veal in flour***.
  • in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.
  • remove to ovenproof plate and place in preheated oven to keep warm.
  • repeat with 4 scallopine.
  • meanwhile add broth to pan, reduce by half.
  • squeeze the juice of 1 lemon into broth, reduce until thickened, about 5 mins add butter a bit at a time and whisk into sauce to thicken.
  • add veal back into pan, toss to coat.
  • ***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.

Nutrition Facts : Calories 218.6, Fat 21.3, SaturatedFat 9.1, Cholesterol 136.3, Sodium 309.5, Carbohydrate 6.2, Fiber 2.5, Sugar 0.4, Protein 5.1

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