VEAL PICCATA
Provided by Giada De Laurentiis
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- 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 medium-high heat. Add half of the veal scallops and cook just until brown, about 3 minutes per side.Using tongs, transfer the scaloppini to a plate. Repeat with the remaining veal. Cover loosely with foil while you make the sauce.
- To the same saute pan, add the broth, lemon juice, and capers. Bring the mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Simmer for 2 minutes. Whisk the remaining 4 tablespoons of butter into the sauce. Return the veal to the pan just to heat through. Arrange the scaloppini on a platter, pour the sauce on top, and garnish with the parsley.
Nutrition Facts : ServingSize 4
VEAL PICCATA
This recipe comes from the cookbook "Celebrate!" I love the addition of mushrooms to the lemon-caper sauce.
Provided by breezermom
Categories Veal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
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
Veal piccata that's quick enough to make on a weeknight yet restaurant-worthy enough for weekends.
Provided by Editors of Saveur Magazine
Categories Mains
Time 35m
Number Of Ingredients 11
Steps:
- 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-cm) skillet over medium-high heat, warm 2 tablespoons butter and the oil. Working in batches, add the veal cutlets to the skillet, being careful not to crowd the skillet.
- Cook, turning once, until golden brown, about 3 minutes total. (If using chicken or turkey, cook until no trace of pink remains, about 3 minutes per side.) Move to a platter or a baking sheet and loosely cover while you repeat with the remaining veal. If necessary, add more butter and oil to the skillet.
- Carefully add the wine to the skillet and cook, still over medium-high heat and scraping the bottom of the skillet, until reduced by half, about 3 minutes. Add the stock and lemon slices and bring to a boil.
- Cook until the sauce is reduced by half, about 8 minutes. Add the remaining 2 tablespoons butter, lemon juice, capers, and parsley and season with salt and pepper. Turn off the heat and tilt the pan to swirl the butter until it's incorporated into the sauce.
- Using tongs, place the cutlets back in the skillet, turn to coat them with the sauce, and let them warm through before arranging the cutlets on plates or a platter. Pour the remaining sauce over the cutlets and serve immediately.
Nutrition Facts : ServingSize 1 portion, Calories 322 kcal, Carbohydrate 12 g, Protein 27 g, Fat 17 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 111 mg, Sodium 348 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g
VEAL PICCATA WITH LEMON AND CAPERS
Veal Piccata with Lemon and Capers is an easy and delicious dinner you can whip up in 15 minutes! Thin slices of veal are quickly sauteed in olive oil, butter, and capers and topped with lemon juice, which helps make dinner a snap!
Provided by 2 sisters recipes
Time 15m
Number Of Ingredients 10
Steps:
- Place the veal in one tray and flour in the other.
- In a large non-stick skillet, and on medium heat, heat olive oil and 2 tablespoons of butter until butter is melted. Toss in a few capers into the butter and oil mixture.
- Dredging Veal Cutlets: Begin by taking each piece of veal, one at a time, and placing it into the flour to coat both sides with flour. Shake off excess flour, and place it into the heated skillet with oil, butter, and capers.
- Saute the veal until golden brown around the edges, about 1 to 2 minutes per side. These will cook up quickly, so you may want to lower the heat a little while you are sauteing them in order not to overcook them.
- Then transfer the sauteed veal into a nearby dish. Cover them with a sheet of foil wrap to keep them warm.
- Continue with the rest of the veal until all of them are sauteed and done.
- NEXT, Deglaze the pan. Pour in the white wine and simmer on low heat while you stir the remaining bits on the bottom of the pan.
- RETURN all the veal back into the skillet. Add in the lemon juice, and remaining butter and stir until it's heated through. Optional: pour in the chicken broth for more flavor and additional sauce. Toss in a few more capers on top. (And, here is where you can add more butter and lemon juice to your preference).
- Cover with a lid and simmer on low heat for about 2 minutes. Turn off heat.
- Transfer the veal to a serving platter and pour the remaining warm lemon-buttery sauce over the veal, and toss a few more capers over them.
- Garnish with some lemon slices on the side and serve immediately.
Nutrition Facts : Calories 260 calories, Carbohydrate .1 grams carbohydrates, Fat 12.8 grams fat, Fiber 0 grams fiber, Protein 34.6 grams protein, ServingSize 4 ounces cookied veal, Sugar 0 grams sugar
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.
CLASSIC VEAL PICCATA IN LESS THAN 30 MINUTES
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
VEAL PICCATA
Tender veal slices with a buttery, lemon sauce. This is good enough to serve at a fancy dinner party. I've made this one for years. Sprinkle parsley on top.
Provided by MizzNezz
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Salt and pepper the steaks.
- Heat butter in 12in. skillet on med. heat
- Roll the steaks in flour and brown on both sides turning occ.
- till done and golden brown.
- Remove from heat and keep warm.
- Slice one lemon.
- Extract juice from the other lemon.
- In skillet add lemon juice and slices.
- Cook for 2 minutes.
- Add milk.
- Stir well.
- Pour over veal and serve.
Nutrition Facts : Calories 69.3, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.4, Sodium 3.2, Carbohydrate 17.8, Fiber 3, Protein 2.4
CLASSIC VEAL PICCATA RECIPE
Veal Piccata is an elegant and scrumptious dish, which takes only a few simple ingredients to make. The secret for the perfect Veal Piccata is in the sauce and in the balance of all its ingredients.
Provided by Italian Kitchen Confessions
Categories Main Course Meat
Time 25m
Number Of Ingredients 10
Steps:
- 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.
- When the butter has melted and it is hot, add the herbs and the meat to the pan.
- Brown the meat 4 minutes on each side. When it is browned evenly, remove it and place it over a plate covered by foil.
- Add the capers and let them sauté, add the lemon juice and the white wine. Let is evaporate. Return the meat to the pan for 1 more minute.
- Plate the meat and serve your Veal Piccata!
Nutrition Facts : Calories 449 kcal, Carbohydrate 17 g, Protein 24 g, Fat 31 g, Sodium 539 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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.
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.
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.
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- Caesar Salad. A Caesar salad made with romaine lettuce, parmesan cheese, croutons, and creamy dressing would go very well with the flavors in the veal piccata.
- Fettuccini Alfredo. An Italian favorite, fettuccini alfredo, is a creamy pasta dish that goes perfect with the veal piccata. The dish’s sauce is made by combining butter, heavy cream, and Parmesan cheese in a saucepan on medium-low heat.
- Roasted Vegetables. A side of roasted vegetables would be an excellent choice to serve with the veal piccata because it can balance all of the flavors used in making the dish.
- Green Beans Almondine. Green beans almondine is a dish that is made by sauteing green beans in butter and garlic. Toasted almonds are then added for flavor along with salt, pepper, and lemon juice.
- Polenta. Polenta is a dish that consists of cornmeal cooked in boiling water with milk and butter. This type of dish pairs well with veal piccata because it can be served similarly.
- Spinach and Tomato Quiche. A different spin on a classic quiche, spinach, and tomato quiche is a flavorful dish that works well aside. It includes cheese, eggs, milk, salt, and pepper in its ingredients.
- Wild Rice Pilaf. Wild rice pilaf is a side dish that can provide an exciting contrast to veal piccata. The ingredients of this dish include wild rice, various seasonings, and a light broth.
- Baked Potatoes. The final choice for a good side dish to serve with veal piccata is a baked potato. It can be served plain, or it can be topped with various items.
FAST AND EASY RECIPE FOR VEAL PICCATA | POPSUGAR FOOD
From popsugar.com
Cuisine ItalianCategory Other, Main DishesHome Country USTotal Time 50 mins
- Cook noodles. Toss with 1 teaspoon butter and 1 tablespoon parsley, divide between 2 plates and keep warm.
- Heat oil in a large skillet over medium-high heat. Season veal with salt and pepper and cook, flipping once, until golden brown and just cooked through, 4 to 5 minutes total; remove from pan, place atop noodles and keep warm. Return skillet to heat, add broth and simmer until thickened, 4 to 5 minutes.
- Whisk in remaining 1 tablespoon each butter and parsley, capers, salt and pepper; pour sauce over veal and noodles and serve with lemon wedges.
VEAL PICCATA WITH ORANGE, CAPERS AND TARRAGON - FOOD & WINE
From foodandwine.com
Servings 4
- Season the veal with salt and pepper and coat lightly with flour. In a large nonreactive skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over high heat. Add half of the veal in a single layer and cook about 1 minute per side. Transfer the veal to a large serving platter and keep warm. Repeat with 1 more tablespoon each of the butter and oil and the remaining veal.
- Add the orange juice, orange zest, capers and vinegar to the skillet and bring to a boil over high heat. Cook, stirring, until slightly thickened. Add the remaining 2 tablespoons of butter and the tarragon and whisk until blended. Add up to 2 tablespoons of water if the sauce looks thick. Return the veal to the pan and turn each piece to coat with sauce. Transfer the veal to a large serving platter, pour the sauce on top and serve.
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- Cornbread. The duo pairs up really well despite the unusual combination of cornbread and chicken piccata. The subtly sweet taste of the moist bread is a fantastic combination for the saucy and savory chicken piccata.
- Fried Rice. While many Asian restaurants serve fried rice as a staple, they also go well with Italian and American dishes. Fried rice is a perfect dish that would enhance the flavor of chicken piccata and give you a fulfilling meal for dinner.
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