Teresas Veal Or Chicken Piccata Recipes
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.
TERESA'S VEAL -OR-CHICKEN PICCATA
A quick,easy,light and classy dish-tastes like you spent hours in the kitchen! Great for romantic dinner, celebrations, or dinner party.
Provided by TGirl
Categories One Dish Meal
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Dust veal/chicken with flour.
- Season with salt/pepper.
- Saute in oil until lightly browned (2-3 minutes).
- Remove meat from pan and keep warm.
- Add garlic, saute 1 minute.
- Add broth and wine, bring to a boil.
- Reduce to 1/3 cup.
- Stir in capers and lemon slices.
- Return to boil and add butter and parsley.
- Add meat back to pan and warm through.
- Serve with pasta or rice-garnish with parsley and lemon slices if desired.
Nutrition Facts : Calories 482.8, Fat 35.3, SaturatedFat 12.7, Cholesterol 140, Sodium 323.9, Carbohydrate 4, Fiber 0.6, Sugar 1, Protein 29.9
VEAL PICCATA
This recipe comes from the cookbook "Celebrate!" I love the addition of mushrooms to the lemon-caper sauce.
Provided by breezermom
Categories Veal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place veal between 2 sheets of wax paper; flatten veal to 1/4 inch pieces, using a meat mallet or rolling pin. Sprinkle veal with salt and pepper, and dredge in flour.
- Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides. Remove veal, reserving drippings in the skillet. Set aside, and keep warm.
- Saute mushrooms and garlic in the drippings for 1 to 2 minutes. Return the veal to the skillet; add wine and lemon juice. Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Add the capers and their liquid, and simmer for an additional minute.
- Transfer the veal to a serving platter. Sprinkle with the parsley. Garnish with thin lemon slices.
Nutrition Facts : Calories 449.9, Fat 23.9, SaturatedFat 10.8, Cholesterol 162.4, Sodium 367.5, Carbohydrate 15.8, Fiber 1.2, Sugar 1.7, Protein 36.6
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