VEAL SCALLOPS WITH LEMON AND CAPERS
a sensational dish for an easy dinner. This comes together in 5 minutes if you have all the ingredients at hand.
Provided by evelynathens
Categories Veal
Time 7m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
- In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
- Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
- Transfer to a platter and keep warm, covered.
- Add wine, lemon and capers to the skillet and simmer for 1 minute.
- Swirl in butter and parsley and pour the sauce over the veal.
- Serve with buttered rice and steamed broccoli and carrots.
Nutrition Facts : Calories 472.7, Fat 28.3, SaturatedFat 11.2, Cholesterol 149.6, Sodium 811.4, Carbohydrate 13.8, Fiber 0.8, Sugar 0.6, Protein 34
VEAL PICCATA WITH PARSLEY AND CAPERS
Provided by Sandra Lee
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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 WITH LEMON AND CAPERS
Provided by Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 8
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.
VEAL CHOPS WITH LEMON, OLIVES, ROASTED TOMATOES, AND CAPER BERRIES
Steps:
- Preheat broiler. Sprinkle veal chops and tomatoes with salt and pepper. Place chops on rimmed baking sheet. Scatter tomatoes around chops. Broil chops and tomatoes until chops are medium-rare and tomatoes are slightly charred, about 5 minutes per side. Let rest 10 minutes.
- Meanwhile, melt 1 tablespoon butter in heavy small saucepan over medium heat. Add garlic and sauté until soft but not brown, about 1 minute. Add wine and boil until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons butter. Stir in caper berries, lemon juice, olives, and oregano; stir to heat through. Season sauce to taste with salt and pepper.
- Place 1 chop on each of 4 plates. Divide tomatoes among plates. Spoon sauce over and serve.
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.
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VEAL PICCATA WITH LEMON AND CAPERS - 2 SISTERS RECIPES BY ...
Grab two trays or two plates and get let’s get started! 1. First, place the veal in one tray and flour in the other. In a large non-stick skillet, and on …
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4.4/5 (8)
Total Time 15 minsServings 3Calories 260 per serving
- Place the veal in one tray and flour in the other. In a large non-stick skillet, and on medium heat, heat olive oil and 2 tablespoons of butter until butter is melted. Toss in a few capers into the butter and oil mixture.
- Begin by taking each piece of veal, one at a time, and placing it into the flour to coat both sides with flour. Shake off excess flour, and place it into the heated skillet with oil, butter, and capers.
- Saute the veal until golden brown around the edges, about 1 to 2 minutes per side. These will cook up quickly, so you may want to lower the heat a little while you are sauteing them in order not to overcook them.
- Cut a lemon in half and squeeze one half of lemon over them and season with some pepper to taste, and toss in few more capers on top. Then transfer the sauteed veal into a serving dish nearby. Cover them with a sheet of foil wrap to keep them warm.
10 BEST VEAL PICCATA WITH LEMON AND CAPERS RECIPES | …
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