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 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 MEATLOAF
Provided by Michael Symon : Food Network
Time 2h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Saute onions and mushrooms until wilted and onions are tender. Let cool completely. Mix all ingredients together, adding bread crumbs a little at a time until desired consistency. Generously oil 1 meatloaf tray. Pack mix into tray tightly to keep holes from being created in the loaf. Cover the tray with aluminum foil. Transfer the meatloaf to a pan with high sides and filled 1/4 with water. Bake for 1 to 2 hours, checking for doneness after 1 hour. Let stand at room temperature before removing from the pan. Cool then cover.;
VEAL PICCATA MEATLOAF
Make and share this Veal Piccata Meatloaf recipe from Food.com.
Provided by LadyLaura
Categories Meat
Time 1h
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, combine all the ingredients except the lemon slices and parsley sprigs and mix well.
- Turn the mixture into a lightly sprayed 9-by-5-inch loaf pan and gently pat down. Bake for 45 minutes.
- Arrange the lemon slices on top and bake until the loaf is firm and the lemon slices are warm and juicy, about 15 minutes longer.
- Let stand in the pan for 5 to 10 minutes before serving.
- Remove the loaf from the pan and slice to serve. Garnish the parsley sprigs.
Nutrition Facts : Calories 319.3, Fat 13.2, SaturatedFat 5.7, Cholesterol 155.9, Sodium 637.7, Carbohydrate 21.4, Fiber 2, Sugar 2, Protein 28.6
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
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.
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
VEAL MEATLOAF
Along with Prosciutto Parmesan Mashed Potatoes. Compliments of Rachael Ray. Very tasty and don't let the amount of sage scare you away. Works very well to make meatballs out of the meatloaf recipe. I'm thinking Thanksgiving appies :o)
Provided by Chippie1
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F.
- Place potatoes in a pot, cover them with water, then bring water up to a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes or so.
- While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.
- While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit.
- Drain potatoes and add them back to warm pot. Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls. Smash the potatoes to desired consistency and season with salt and pepper to taste.
- Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside.
Nutrition Facts : Calories 1112.3, Fat 55.7, SaturatedFat 26.3, Cholesterol 285.9, Sodium 1300, Carbohydrate 84.3, Fiber 10, Sugar 8.2, Protein 70.9
VEAL MEATLOAF
Make and share this Veal Meatloaf recipe from Food.com.
Provided by Chef Gorete
Categories Veal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Cut parchment paper long enough to hang over the wide side of a large loaf pan.
- In a food processor combine the onion, carrot, celery, pepper and garlic then pulse until roughly pureed.
- In a large bowl, combine the ground veal and pureed vegetables. Gently mix in the breadcrumbs, milk, mustard, ketchup and salt & pepper until thoroughly combined.
- Press the mixture into the parchment lined loaf pan. If using the eggs, gently press the hardboiled eggs down the centre of the loaf, being careful not to break them.
- Place the pan on a rimmed cookie sheet to catch any spills, then bake for 45 minutes.
- Combine all of the glaze ingredients and set aside.
- Remove the loaf from the oven and slather the top with all of the glaze. Return to the oven and bake for another 45 minutes or until done (meat should reach an internal temperature of 160F in the centre).
- Let the meat loaf rest for 10 minutes, then lift out of the pan using the parchment paper. Slice with serrated knife.
Nutrition Facts : Calories 362.7, Fat 12.5, SaturatedFat 5.1, Cholesterol 128, Sodium 679.7, Carbohydrate 27.7, Fiber 2.2, Sugar 10.9, Protein 33.9
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5/5 (13)Calories 261 per servingCategory Main Course
- Pound the veal cutlets using the flat side of a meat tenderizer to 1/8-inch thickness. Season both sides with salt and pepper.
- In a 12-inch skillet, heat olive oil over medium-high heat, until shimmering. Working in batches, add the veal cutlets in a single layer. Saute for about 30-45 seconds per side, until juices run clear. Transfer to a plate and cover with foil to keep warm. Repeat with all the veal cutlets, adding the remaining olive oil halfway through.
- Reduce heat to medium. Add a tablespoon of butter to the pan. Add minced garlic and saute for about a minute, until fragrant.
- Add the white wine, broth, and lemon juice. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits (this is called deglazing). Add the capers. Increase heat to bring to a boil, then simmer for 7-10 minutes, until volume is reduced by half and slightly thickened.
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