THE ULTIMATE VEAL PICCATA
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.
VEAL PICCATA WITH LEMON AND CAPERS
Veal Piccata with Lemon and Capers is an easy and delicious dinner you can whip up in 15 minutes! Thin slices of veal are quickly sauteed in olive oil, butter, and capers and topped with lemon juice, which helps make dinner a snap!
Provided by 2 sisters recipes
Time 15m
Number Of Ingredients 10
Steps:
- 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.
- Dredging Veal Cutlets: 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.
- Then transfer the sauteed veal into a nearby dish. Cover them with a sheet of foil wrap to keep them warm.
- Continue with the rest of the veal until all of them are sauteed and done.
- NEXT, Deglaze the pan. Pour in the white wine and simmer on low heat while you stir the remaining bits on the bottom of the pan.
- RETURN all the veal back into the skillet. Add in the lemon juice, and remaining butter and stir until it's heated through. Optional: pour in the chicken broth for more flavor and additional sauce. Toss in a few more capers on top. (And, here is where you can add more butter and lemon juice to your preference).
- Cover with a lid and simmer on low heat for about 2 minutes. Turn off heat.
- Transfer the veal to a serving platter and pour the remaining warm lemon-buttery sauce over the veal, and toss a few more capers over them.
- Garnish with some lemon slices on the side and serve immediately.
Nutrition Facts : Calories 260 calories, Carbohydrate .1 grams carbohydrates, Fat 12.8 grams fat, Fiber 0 grams fiber, Protein 34.6 grams protein, ServingSize 4 ounces cookied veal, Sugar 0 grams sugar
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.
CLASSIC VEAL PICCATA IN LESS THAN 30 MINUTES
Steps:
- Gather the ingredients.
- Combine the flour, salt, and pepper on a plate or in a shallow baking dish.
- Heat a heavy-bottomed sauté pan over medium-high heat for 2 minutes and let your pan get nice and hot . Once it is, add the oil and heat for another 30 seconds or so.
- Now dredge both sides of the veal cutlets in the flour mixture.
- Shake off any excess flour and cook them in batches, rather than overcrowding the pan.
- Cook 2 to 3 minutes per side or until the cutlets are nicely browned.
- Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce. (You can hold them in a very low-temperature oven if you like.)
- Add the stock, sherry, lemon juice, and capers to the pan and scrape off any flavorful bits from the bottom of the pan.
- Bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about a third.
- Swirl in the butter and chopped parsley just at the end of the cooking. Adjust seasoning with kosher salt and more lemon juice if needed.
- Plate the cutlets, 2 per person, and garnish with lemon slices. Sauce generously and serve immediately. Enjoy.
Nutrition Facts : Calories 599 kcal, Carbohydrate 70 g, Cholesterol 124 mg, Fiber 8 g, Protein 26 g, SaturatedFat 7 g, Sodium 817 mg, Sugar 10 g, Fat 25 g, ServingSize 8 veal cutlets (4 servings), UnsaturatedFat 0 g
PROVENçAL VEAL BREAST STUFFED WITH SWISS CHARD
This Passover holiday recipe, an ancient jewel of Jewish Provençal cooking, feels modern with our new love of Swiss chard. It is traditional to use a whole veal breast with all the bones, but that makes for a giant roast by today's standards. For this simplified but magnificent version, have a butcher trim, butterfly and remove the bones -- and save them to cook beside the meat, where they will add flavor and texture to the braise. The dish tastes best cooked a day ahead to allow the flavors to blend.
Provided by Joan Nathan
Categories dinner, roasts, main course
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the filling: In a large skillet, heat 4 tablespoons of the olive oil over medium heat. Add diced onions, season with salt and pepper and sauté until softened. Mix in the chopped garlic, thyme and rosemary. A few handfuls at a time, stir in the chard and, using tongs to toss, cook with the onion mixture until all the greens are soft, about 10 minutes. Turn off the heat and use a slotted spoon to transfer chard mixture to a large bowl. Stir in tomatoes, egg and matzo pieces, mixing well. You will have at least 5 cups cooked filling.
- Heat oven to 375 degrees. Lay the meat flat on a clean work surface, season the top with salt and pepper and spread a thin layer of the filling (about half) evenly over the surface of the meat, leaving a 1-inch border. Reserve and refrigerate the remaining stuffing. Tightly roll the meat and secure it with kitchen twine, making a knot every 1 1/2 inches and tucking the meat in to enclose the ends. Season the outside of the roll with salt and pepper.
- Add the remaining olive oil to the skillet, turn the heat to medium-high and brown the stuffed veal on all sides. Transfer to a large roasting pan with a lid. (If your skillet isn't large enough, brown veal directly in the roasting pan, laid over 2 burners of your stovetop.) To the pan where you browned the meat, add wine and simmer for about a minute, scraping up any browned bits from the bottom of the pan. Spoon liquid over the meat. Scatter the carrots, large onion pieces and whole garlic cloves around the veal, place the bones, and pour in about 8 cups of water or enough to come halfway up the meat.
- Reduce oven to 325 degrees and cook, covered, 2 1/2 hours, basting every 20 minutes or so, until veal is cooked through and tender, 165 degrees on a meat thermometer.
- Remove the meat from the pan, set aside to cool, then refrigerate overnight. Strain the sauce, reserving the carrots and discarding the bones and the onions. Refrigerate sauce and carrots.
- The next day (or when ready to serve), remove and discard the fat from the sauce and simmer sauce in a small pot until reduced by 1/3. Season with salt and pepper. Using a long sharp knife, slice the veal into 1-inch portions. (Pull out kitchen twine as necessary). Carefully transfer slices to a large ovenproof serving dish or roasting pan, scatter the reserved stuffing around the veal and pour the braising liquid and carrots over the top. (You can refrigerate the whole dish at this point, to be reheated just before serving, or proceed to reheat the meat now.)
- Just before serving, reheat in a 350-degree oven, covered with foil, about 20 minutes or until heated through. Serve in individual portions or on a platter, with a little chard stuffing and carrots on top of each slice for color, and drizzled with some of the braising liquid.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 22 grams, Carbohydrate 17 grams, Fat 36 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 1001 milligrams, Sugar 6 grams, TransFat 0 grams
VEAL PICCATA
Grill the veal while the noodles boil so both are ready at the same time.
Categories Sauté Quick & Easy Dinner Meat Veal Winter Grill/Barbecue Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
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.
CLASSIC VEAL PICCATA RECIPE
Veal Piccata is an elegant and scrumptious dish, which takes only a few simple ingredients to make. The secret for the perfect Veal Piccata is in the sauce and in the balance of all its ingredients.
Provided by Italian Kitchen Confessions
Categories Main Course Meat
Time 25m
Number Of Ingredients 10
Steps:
- First, gather all your ingredients.
- Proceed by coating lightly and evenly the meat in flour, spiced with salt and pepper. (See notes). Cut thinly a few lemon slices. Place them on top of the meat.
- Put some butter in a pan.
- When the butter has melted and it is hot, add the herbs and the meat to the pan.
- Brown the meat 4 minutes on each side. When it is browned evenly, remove it and place it over a plate covered by foil.
- Add the capers and let them sauté, add the lemon juice and the white wine. Let is evaporate. Return the meat to the pan for 1 more minute.
- Plate the meat and serve your Veal Piccata!
Nutrition Facts : Calories 449 kcal, Carbohydrate 17 g, Protein 24 g, Fat 31 g, Sodium 539 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
VEAL PICCATA
Make and share this Veal Piccata recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from cutlets.
- Dredge cutlets in flour.
- Coat a large nonstick frypan with cooking spray; add oil.
- Place over medium high heat until hot.
- add veal, and cook 3 minutes on each side or until browned.
- Remove veal from frypan; drain and pat dry with paper towels.
- Transfer veal to a serving platter.
- Set aside; keep warm.
- Add sherry, lemon juice, and capers to frypan; stir well, scraping bottom of pan to loosen brown bits.
- Cook over medium high heat, stirring occasionally, until mixture is reduced by half.
- Pour sauce over veal.
- If desired, garnish with lemon slices and fresh parsley.
Nutrition Facts : Calories 330.8, Fat 8.9, SaturatedFat 3.3, Cholesterol 93, Sodium 228.2, Carbohydrate 11.5, Fiber 0.4, Sugar 1.6, Protein 23
CHICKEN "PICCATA" WITH CHARD OR BEET GREENS
These pungent, lemony chicken breasts that are among the top 10 dinners in my house. I pound chicken breasts thin, - to about 1/4 inch. This way, you can get a good two servings, if not more, out of each boneless, skinless breast. They take minutes to cook, and you can pound the chicken breasts ahead of time and keep them between sheets of plastic in the refrigerator until you're ready to make dinner.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 20m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut each chicken breast into 2 equal pieces (if they are - 12 ounces or more, cut them into 3 pieces). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Bring a large pot of water to a boil, add salt to taste and blanch greens for 1 to 2 minutes. Using a skimmer or a slotted spoon, transfer greens to a bowl of cold water, then drain and squeeze out excess water. Alternatively, steam greens for 2 to 3 minutes, until wilted. Chop medium-fine and set aside.
- Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour and tap the breasts to remove excess.
- Turn oven on low and get out a platter or a sheet pan. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to platter or sheet pan and keep warm in the oven. Repeat with rest of chicken, if any.
- If there is more than a tablespoon of fat in the pan, pour some of it off into a jar or bowl. To deglaze the pan, add wine and lemon juice to pan and scrape. Whisk in softened butter and capers, and stir until sauce is velvety. Pour over chicken. Sprinkle on parsley.
- Transfer greens to pan and heat through, stirring. Season to taste with salt and pepper. Arrange on plates with the chicken on top or on the side.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams
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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