Veal Scallopini Piccata
Veal Scallopini Piccata

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, veal scallopini piccata. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon. This Classic Veal Piccata recipe is one of our easiest Italian Lunch's #Vealscallopinipiccataitalianrecipe. Scaloppine al LimoneVeal Scaloppini Piccata is an easy-to-follow recipe that you will make time and time again.

Veal Scallopini Piccata is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Veal Scallopini Piccata is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have veal scallopini piccata using 17 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Veal Scallopini Piccata:
  1. Make ready 4 Veal Cutlets, lightly salt & pepper each side
  2. Make ready Salt & Pepper
  3. Take Thinly sliced ham, cut into the size of each cutlet
  4. Take Thinly sliced Provolone Cheese, cut into size of each cutlet
  5. Prepare 1 lb Spaghetti
  6. Prepare 1 Onion, diced
  7. Get 4 Cloves Fresh Garlic, thinly sliced
  8. Get 1 Tbl Capers
  9. Make ready 1 Small Eggplant, diced into quarter inch cubes
  10. Make ready 4 Large Eggs
  11. Make ready Italian Flavored Bread Crumbs
  12. Take Juice from one Large Lemon
  13. Take 1 (14 oz) can of Diced Roasted Tomatoes, Drained
  14. Prepare 1 (14 oz) can of Crushed Roasted Tomatoes
  15. Make ready 1 c Chicken Stock
  16. Get Extra Virgin Olive Oil, (EVOO)
  17. Prepare Vegetable Oil

My recipe of the day for today is with Improv Cooking. This veal piccata recipe, made with cutlets and butter and parsley, is a classic Italian dish. I found the original version of this dish in a magazine and adjusted it to suit our family's tastes. Delicate fine-textured veal requires only a short cooking time, something that makes.

Steps to make Veal Scallopini Piccata:
  1. In a large skillet heat 2 Tbl EVOO on medium high heat
  2. Add Diced Onion, sauté til translucent
  3. Add Sliced Garlic, Crushed Red Pepper, half of Parsley, 1 tsp salt, and Eggplant, and lemon juice, sauté for 5-7min at medium heat
  4. Add Chicken Stock, Diced Tomatoes, and Crushed Tomatoes and capers, lower heat to a simmer
  5. Bring a Large Pot of Water to Boil, then add pasta, and cook as instructed on package, reserve 1/2c pasta water, then strain pasta
  6. In a shallow dish, beat 4-eggs
  7. In a second shallow dish, add about 1/4 inch layer of bread Crumbs
  8. In Second Large Skillet, Heat about 1/2 inch layer of Vegetable Oil on medium high heat
  9. Placed Cutlets into Egg mixture, then spread flat onto Bread Crumbs, sprinkle additional bread crumbs over top of cutlets for even coat
  10. Carefully add breaded cutlets into vegetable oil, fry til a golden brown then turn over.
  11. While 2nd side is cooking place a slice of Ham, and a slice of provolone on top of each cutlet, once golden brown place cutlets on a plate line with paper towel in a single layer
  12. Add Pasta water to Sauce
  13. Plate Pasta, add Sauce to pasta, then add a cutlet to each plate, sprinkle with remaining parsley. Serve and enjoy

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