Veal Or Chicken Piccata Recipes

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.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl
• Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..
• Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.
• Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.

Steps:

• In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.
• 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. 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, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. 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.

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.

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
• Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
• Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
• For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Steps:

• Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
• In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
• Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
• Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
• Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.

Steps:

• Bring a large pot of salted water to a boil. Place flour in a shallow bowl. Season cutlets with salt and pepper, then dip into flour, turning to coat; shake off excess.
• In a large skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook until lightly browned and opaque throughout, 1 to 2 minutes per side. Transfer to a plate; cover with foil to keep warm. Repeat with remaining tablespoon oil and chicken (reserve skillet for sauce).
• Meanwhile, cook linguine in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add spinach, and stir until submerged. Drain pasta mixture and return to pot. Toss with 1 tablespoon butter; season generously with salt and pepper. Add some reserved pasta water if necessary. Cover to keep warm.
• Into skillet, pour wine and lemon juice. Cook over medium-high, stirring to loosen browned bits, until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat; swirl in 2 remaining tablespoons butter until melted. (For a smoother sauce, strain through a fine-mesh sieve, if desired.) Add capers, and season with salt and pepper. Divide chicken and linguine among four serving plates; top chicken with sauce.

Steps:

• Make sauce:
• Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.
• Prepare veal:
• Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.
• While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.
• Stir parsley into warm sauce and pour over veal.