PICCATO DI VITELLO
Make and share this Piccato Di Vitello recipe from Food.com.
Provided by ellie_
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a pie pan combine flour, salt and pepper. Dredge veal in flour mixture.
- In a skillet heat oil over medium high heat until almost smoking.
- Place veal in hot oil, cook one side for 2-3 minutes or until browned, turn and cook other side.
- Add wine and lemon juice and allow to reduce for about one minute or so.
- Add capers and parsley.
- Serve veal with sauce.
Nutrition Facts : Calories 185.3, Fat 13.8, SaturatedFat 1.9, Sodium 512.6, Carbohydrate 14.3, Fiber 1.2, Sugar 0.5, Protein 2.2
VEAL PICCATA
Steps:
- Preheat the oven to 200 degrees F.
- Coat a large saute pan with olive oil and toss in the garlic cloves. Bring the pan to a medium-high heat. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard. Raise heat to high.
- Sprinkle the veal scallops with salt. Just before placing the veal scallops in the pan with the hot oil, dredge them in flour. Working in batches, flour the veal that is going directly in the pan; do not flour ahead. When the veal has browned, 2 to 3 minutes per side, remove to a platter and keep warm in the oven.
- When all the veal has been browned, ditch the oil in the pan. Add the wine and capers and reduce by half. Add in the chicken stock, season with salt, and cook until it has slightly thickened. Swirl in the butter. When the butter has melted and is bubbly, add in the lemon juice. Taste to make sure it is delicious, add the parsley, and spoon over the veal.
VEAL PICCATA//VEAL FRANCAISE
i've bean making these dishes since the 70's but tonight i was in a dinner hurry and threw this together in 20 minutes with rice pilaf, salad, and....this is an instinct dish after all these years, so feel free to spice accordingly
Provided by chia2160
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- for francaise beat 2 eggs, set aside.
- preheat oven to 200.
- mix flour with salt and pepper to taste.
- dredge veal in flour***.
- in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.
- remove to ovenproof plate and place in preheated oven to keep warm.
- repeat with 4 scallopine.
- meanwhile add broth to pan, reduce by half.
- squeeze the juice of 1 lemon into broth, reduce until thickened, about 5 mins add butter a bit at a time and whisk into sauce to thicken.
- add veal back into pan, toss to coat.
- ***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.
Nutrition Facts : Calories 218.6, Fat 21.3, SaturatedFat 9.1, Cholesterol 136.3, Sodium 309.5, Carbohydrate 6.2, Fiber 2.5, Sugar 0.4, Protein 5.1
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