Veal Piccata Recipes

CLASSIC VEAL PICCATA RECIPE

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!

VEAL PICCATA WITH PARSLEY AND CAPERS

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.

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:

• 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.

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.

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.

VEAL PICCATA

Steps:

• Heat skillet over medium heat, add oil and 2 tble butter.
• salt, pepper and flour the veal on both sides, shake off excess.
• when oil shimmers, add veal to pan and lightly brown on both sides.
• Set veal on warm plate in oven.
• melt remaining butter in pan and add lemon juice and capers scraping the bottom of pan.
• Pour this sauce over the veal and sprinkle with parsley.

VEAL PICCATA

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.

VEAL PICCATA

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.

EMRIL LAGASSE'S VEAL PICCATA

Steps:

• Directions 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