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Veal

Recipe: Perfect Veal Piccata

Veal Piccata. Get Veal Piccata Recipe from Food Network. Sprinkle veal with salt and pepper, and dredge in flour. Combine the melted butter and olive oil in a large skillet.

Veal Piccata Much like chicken marsala and veal saltimbocca, veal piccata is an Italian import that has become foundational to the Italian-American restaurant menu. And our easy method for making this iconic. Whisk together flour and water in a cup, then whisk. You can cook Veal Piccata using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Veal Piccata

  1. It’s 4 of veal scallops (pounded to thickness of 1/8 inch).
  2. Prepare 1/2 cup of all purpose flour.
  3. You need 1/2 tsp of ground black pepper.
  4. It’s 1/2 tsp of cayenne pepper.
  5. Prepare 1/2 tsp of garlic powder.
  6. It’s 1 1/2 tbsp of olive oil.
  7. Prepare 5 tbsp of butter.
  8. It’s 1 cup of white wine.
  9. You need 1/2 cup of chicken stock.
  10. Prepare 1 clove of garlic (chopped).
  11. Prepare 1 of lemon (juiced).
  12. It’s 2 tbsp of capers (drained).
  13. It’s 1 tbsp of parsley leaves (chopped).

This veal piccata recipe is full of flavor and is a perfect dish to impress family or company. The instructions on pounding the veal cutlets were easy enough to follow. Thin veal cutlets are browned and then draped in a lemony sauce. Chef John, I love all your recipes – easy AND delicious!

Veal Piccata instructions

  1. 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.
  2. 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..
  3. 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..
  4. 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..

For those who say too sharp or lemony, you just missed the whole point of a piccata. If you don't like the lemon, don't make a piccata and complain. Season the chicken breast pieces with salt and pepper and dredge them in flour. Made this piccata pretty much as set out in the recipe. Cheated a little and added a tablespoon of butter to the sauce.

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