Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, veal piccata. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Veal Piccata is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Veal Piccata is something which I’ve loved my entire life.

Get Veal Piccata Recipe from Food Network. Sprinkle veal with salt and pepper, and dredge in flour. Combine the melted butter and olive oil in a large skillet.

To begin with this particular recipe, we must prepare a few ingredients. You can cook veal piccata using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Veal Piccata:

1. Make ready veal scallops (pounded to thickness of 1/8 inch)
2. Take all purpose flour
3. Take ground black pepper
4. Get cayenne pepper
5. Make ready garlic powder
6. Prepare olive oil
7. Make ready butter
8. Take white wine
9. Take chicken stock
10. Get garlic (chopped)
11. Take lemon (juiced)
12. Take capers (drained)
13. Get parsley leaves (chopped)

The instructions on pounding the veal cutlets were easy enough to follow. 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.

Steps to make Veal Piccata:

1. In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt, pepper, cayenne, and garlic powder and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour
2. 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.
3. Add 1 tablespoon butter to pan and cook garlic, shallots, and capers for about a minute. 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 and lemon juice and cook for 5 minutes, or until the sauce has thickened slightly.
4. 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.

Season the chicken breast pieces with salt and pepper and dredge them in flour. Chicken piccata with a side of spaghetti Piccata describes meat, usually veal or chicken, that is sliced, dredged in flour, browned, then served in a sauce containing lemon juice , butter , and capers. Veal piccata is really good served with fresh cooked pasta. The pasta will benefit from mixing with the lemony caper sauce too. Veal Piccata, also known as Veal Scallopini is made with tender thin slices of veal dredged in flour and sauteed in olive oil, butter, and capers and served with a buttery-lemon sauce.

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