|
|
|
|
|
Join Now | Sign In
Search

Veal Piccata Recipe

www.recipetips.com
Provided By:
The classic Italian dish of veal cutlets cooked in a lemony sauce is so quick ......
Servings:
Update Servings
Ingredients
  • 1 pound veal cutlets
  • 1/4 cup flour
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken stock
  • 1/4 cup dry sherry or dry white wine
  • 1 medium lemon
  • 1 tablespoon fresh parsley, finely chopped
  • salt and pepper to taste
Container: medium or large skillet
Directions
PREP
10 mins
COOK
20 mins
READY IN
30 mins
  • Using a meat mallet, pound the veal cutlets to a thickness of about 1/4 inch.
  • Dredge the cutlets in the flour into which a sprinkling of salt and pepper has been blended.
  • Heat the olive oil and butter in a large skillet and sauté the cutlets briefly until the veal is nicely browned.
  • Remove the veal from the pan and set it aside on a plate while preparing the sauce.
  • Over medium-high heat, add the chicken stock and sherry or white wine to the pan drippings and deglaze the pan, loosening any browned bits from the pan, stirring constantly.
  • Reduce the heat to a simmer, stir in the chopped fresh parsley, return the veal cutlets to the skillet, cover the pan, and cook for 15 minutes.
  • Cut the lemon in half and squeeze the juice of one half of the lemon over the veal (be sure to catch any seeds while squeezing, or squeeze the juice from the lemon into a small bowl before adding the juice to the pan). Use the other half of the lemon to make thin slices for a garnish.
  • When serving, spoon some of the pan sauce over the veal and serve immediately.
  • Option: tender cutlets of beef can be substituted for the veal in this recipe.
Find similar...
2 of 20 (below)
Go >
3 .. 20
chicken piccata with lemon
chicken piccata with lemon Recipe
1 of 20..
not yet rated
chicken breasts
flour
butter
olive oil
lemon juice
chicken piccata
chicken piccata Recipe
2 of 20..
Rating of 5 out of 5.0 stars
flour
salt
olive oil
butter
dry white wine
Go >
3 .. 20
Similar Recipes - Search Ingredients
The classic Italian dish of veal cutlets cooked in a lemony sauce is so quick and easy to prepare that you’ll want to serve it often.
Related Recipes
More Meat & Poultry Recipes More Meat Recipes More Dinner Recipes More Entrée Recipes
Search

Ratings, Reviews & Comments

There currently aren't any reviews or comments for this recipe. Be the first!
view more

Veal Piccata Recipe - Related Content

Cooking Tips & Advice
veal cooking times Article
When cooking veal, it is important to follow the correct veal cooking times and temperatures to ensure the optimum flavor and tenderness of the meat.
Glossary Terms
A veal cutlet, which is pounded and then coated with a mixture of egg and milk. The coated cutlet is then placed in a mixture of breadcrumbs, seasonings, and Parmesan cheese.
The meat from a very young calf, ranging from less than 1 month up to 4 months old. Veal is considered true veal when the calf has not been allowed to eat any grain or grass.
piccata or picatta Glossary Term
An Italian dish that consists of thinly pounded meat, which has been floured, seasoned and then briefly sautéed.
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2013 Tecstra Systems, All Rights Reserved, RecipeTips.com