Best Piccato Di Vitello Recipes

PICCATO DI VITELLO

Piccato Di Vitello image

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

Ingredients

8 slices veal, pounded thin
1/2 cup flour
salt
pepper
4 tablespoons olive oil
1/2 cup capers, drained
1/4 cup parsley, chopped
1/4 cup lemon juice
white wine

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

CHICKEN PICCATA

Chicken Piccata image

For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.

Provided by Giada De Laurentiis

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

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.

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