Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, veal piccata. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This veal piccata recipe, made with cutlets and butter and parsley, is a classic Italian dish. Very thin cutlets, called scaloppine, are essential to dishes such as veal piccata. Veal piccata is such a simple dish, which might be why it's such a classic comfort food???because where's the comfort in toiling away in the kitchen all night?
Veal Piccata is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Veal Piccata is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have veal piccata using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Veal Piccata:
- Get 4 veal scallops (pounded to thickness of 1/8 inch)
- Prepare 1/2 cup all purpose flour
- Get 1/2 tsp ground black pepper
- Take 1/2 tsp cayenne pepper
- Take 1/2 tsp garlic powder
- Prepare 1 1/2 tbsp olive oil
- Prepare 5 tbsp butter
- Get 1 cup white wine
- Get 1/2 cup chicken stock
- Take 1 clove garlic (chopped)
- Make ready 1 lemon (juiced)
- Get 2 tbsp capers (drained)
- Prepare 1 tbsp parsley leaves (chopped)
Veal Piccata is another classic Italian recipe. Chef John of Michael's of Brooklyn, shows you how to make a great Veal Piccata Dish. For more information about Michaels of Brooklyn visit the website. Veal piccata is a simple, Italian dish that can be found in most of your favorite Italian restaurants.
Steps to make Veal Piccata:
- In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt, pepper, cayenne, and garlic powder 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.
- Add 1 tablespoon butter to pan and cook garlic, shallots, and capers for about a minute. 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 and lemon juice 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.
Place veal slices between sheets of plastic wrap and pound to an even thickness. Mix soy flour, salt and pepper on a plate. Sprinkle veal with salt and pepper, and dredge in flour. Combine the melted butter and olive oil in a large Transfer the veal to a serving platter. Veal piccata is a classic staple of Italian food.
So that is going to wrap it up for this special food veal piccata recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
