Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, veal piccata. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Find The Great Collection of Easy Making Recipes. Find Delicious and Healthy Recipes, Meal, Healthy Snacks & Cooking Techniques. Get Veal Piccata Recipe from Food Network.
Veal Piccata is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Veal Piccata is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have veal piccata using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Veal Piccata:
- Make ready 1 pound veal cutlets pounded thin with a jacquard
- Prepare 1 cup chicken broth combined with 1 box chicken Demi-glacé
- Prepare 1/4 cup dry white wine
- Get 1/4 cup fresh lemon juice
- Prepare 1 Tbs capers drained and rinsed
- Prepare 3 tablespoons cold butter
- Prepare To taste Assorted fresh herbs chopped (I used basil, thyme, parsley, and oregano)
- Get as needed Seasoned flour for dredging
- Get To taste Salt and pepper and a pinch of red pepper flakes to taste
- Get As needed Oil and butter for sautéing
- Prepare 1 shallot or one slice of sweet onion chopped fine
- Get Too garlic cloves finely minced
Thin veal cutlets are browned and then draped in a lemony sauce. Whisk together flour and water in a cup, then whisk. Veal Scallopini Piccata Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon. This veal piccata recipe is full of flavor and is a perfect dish to impress family or company.
Instructions to make Veal Piccata:
- Heat oil and butter, about 2 tablespoons of each, in a large sauté pan until very hot. Add veal to pan after dredging with flour and cook on both sides until brown. Remove to a plate.
- Into the skillet the veal was cooked, add onions and salt, pepper and red pepper flakes to taste. Cook onions until soft. Then add garlic and cook for one minute. Now add white wine and cook until reduced to almost nothing. Add chicken stock and lemon and cook until reduced by half.
- Then add capers and butter and swirl until this sauce becomes creamy doing this on very low heat. Remove from heat before the butter has finished melting. Add herbs and pour over veal to serve.
The instructions on pounding the veal cutlets were easy enough to follow. Quickly dredge the veal scallops in the seasoned flour. Chef John, I love all your recipes - easy AND delicious! For those who say too sharp or lemony, you just missed the whole point of a piccata. If you don't like the lemon, don't make a piccata and complain.
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