Veal Piccata With Lemon Recipes

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VEAL PICCATA WITH PARSLEY AND CAPERS

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0



Veal Piccata with Parsley and Capers image

Steps:

  • Season the veal with salt and lemon pepper and then dredge in flour. Pat off excess flour.
  • In a large frying pan, heat olive oil over medium-high heat. Saute veal cutlets for 2 minutes per side and remove to plate. Add garlic to pan and saute for 1 minute. Add wine, lemon juice, and capers and bring to boil; cook until reduced by half. Return to a simmer and stir in butter and parsley until butter has melted and is incorporated into sauce.
  • Return veal cutlets to pan and coat with sauce. Transfer to serving plate and top with any remaining sauce.
  • Garnish with lemon slices and parsley sprigs.

VEAL PICCATA

Provided by Anne Burrell

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Veal Piccata image

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.

Extra-virgin olive oil
3 cloves garlic, smashed
8 bottom or top round veal scallops, flattened gently with a meat mallet
Kosher salt
1 cup flour
1/2 cup white wine
1/4 cup capers
1/2 cup chicken stock
1/2 stick butter
2 lemons, juiced
1/4 cup finely chopped fresh Italian parsley

VEAL PICCATA

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12



Veal Piccata image

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.

1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
1 1/2 tablespoons vegetable oil
5 tablespoons butter
1 cup dry white wine
1/2 cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste, (about 2 tablespoons)
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish

VEAL WITH LEMON AND CAPERS

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 8



Veal with Lemon and Capers image

Steps:

  • Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

2 pounds veal scaloppini
1 cup all-purpose flour
Salt and freshly ground black pepper
Olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tablespoon
1 1/2 cups chicken stock
Capers
1/2 lemon, juiced, plus 1/2 lemon thinly sliced, for garnish
Chopped parsley leaves, for garnish

VEAL SCALOPPINI WITH LEMON CREAM SAUCE

A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.

Provided by tlthompson

Categories     Everyday Cooking

Time 30m

Yield 4

Number Of Ingredients 11



Veal Scaloppini with Lemon Cream Sauce image

Steps:

  • Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
  • Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

Nutrition Facts : Calories 681.2 calories, Carbohydrate 35 g, Cholesterol 232.7 mg, Fat 45.1 g, Fiber 1.9 g, Protein 30.6 g, SaturatedFat 18.6 g, Sodium 1012.4 mg, Sugar 3.7 g

8 (2 ounce) pieces veal scaloppini
1 egg, beaten
1 ½ cups Italian bread crumbs
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup white wine
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
¼ teaspoon garlic pepper
¼ teaspoon lemon pepper
1 cup heavy cream

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



Veal Piccata image

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.

1 1/2 lbs veal cutlets
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
3 tablespoons butter, melted
1 tablespoon olive oil
1/2 lb fresh mushrooms, sliced
2 garlic cloves, minced
1/2 cup chablis or 1/2 cup other dry white wine
2 tablespoons lemon juice
2 teaspoons capers with liquid, undrained
3 tablespoons fresh parsley, minced
thin lemon slice

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