How to Quick Appetizing Veal Piccata

How to Quick Appetizing Veal Piccata Delicious, fresh and tasty.

Veal Piccata. Get Veal Piccata Recipe from Food Network. Transfer to a plate and set aside. Sprinkle veal with salt and pepper, and dredge in flour.

Remove veal, reserving drippings in the skillet.

Thin veal cutlets are browned and then draped in a lemony sauce.

Whisk together flour and water in a cup, then whisk.

You can cook Veal Piccata using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Veal Piccata

1. You need 1 pound of veal cutlets pounded thin with a jacquard.

2. Prepare 1 cup of chicken broth combined with 1 box chicken Demi-glacé.

3. It’s 1/4 cup of dry white wine.

4. You need 1/4 cup of fresh lemon juice.

5. Prepare 1 Tbs of capers drained and rinsed.

6. It’s 3 tablespoons of cold butter.

7. You need To taste of Assorted fresh herbs chopped (I used basil, thyme, parsley, and oregano).

8. You need as needed of Seasoned flour for dredging.

9. Prepare To taste of Salt and pepper and a pinch of red pepper flakes to taste.

10. Prepare As needed of Oil and butter for sautéing.

11. Prepare 1 of shallot or one slice of sweet onion chopped fine.

12. Prepare of Too garlic cloves finely minced.

Veal Scallopini Piccata 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 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.

Quickly dredge the veal scallops in the seasoned flour.

Veal Piccata step by step

1. Heat oil and butter, about 2 tablespoons of each, in a large sauté pan until very hot. Add veal to pan after dredging with flour and cook on both sides until brown. Remove to a plate..

2. Into the skillet the veal was cooked, add onions and salt, pepper and red pepper flakes to taste. Cook onions until soft. Then add garlic and cook for one minute. Now add white wine and cook until reduced to almost nothing. Add chicken stock and lemon and cook until reduced by half..

3. Then add capers and butter and swirl until this sauce becomes creamy doing this on very low heat. Remove from heat before the butter has finished melting. Add herbs and pour over veal to serve..

4. .

Chef John, I love all your recipes - easy AND delicious!

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.

Veal can be delightfully tender when cooked properly, and this dish is accented well with a crisp glass of white wine.

Side dishes vary from traditional pasta to salads to vegetables.