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Veal

Recipe: Delicious Veal Piccata

Veal Piccata.

Veal Piccata You can cook Veal Piccata using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Veal Piccata

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

Veal Piccata step by step

  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..

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