Veal Piccatas
The recipe Veal Piccatas can be made in about 45 minutes. This recipe makes 4 servings with 160 calories, 2g of protein, and 13g of fat each. For 73 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 4 people were impressed by this recipe. If you have capers, vegetable oil, garlic, and a few other ingredients on hand, you can make it. It works well as an inexpensive hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Veal Marsala, Veal Piccata, and Veal Saltimbocca.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
8 veal scaloppine
Salt and Pepper
All-purpose flour
2 Tbsp unsalted butter
2 Tbsp vegetable oil
¼ cup dry white wine
1 tsp minced garlic
½ cup chicken broth
2 Tbsp fresh lemon juice
1 Tbsp capers, drained
Chopped fresh parsley
Equipment:
frying pan
Cooking instruction summary:
Season veal scaloppine with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high. Saut the scaloppine 2-3 minutes on one side. Flip the scaloppine over and saut the other side 1-2 minutes with the pan covered. Transfer the scaloppine to a warmed platter; pour off the fat from the pan. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice and capers. Return veal scaloppine to pan and cook on each side for 1 minute. Transfer to a warm plates. Finish sauce with butter and lemons. Once butter melts, pour sauce over veal. Garnish with chopped fresh parsley and serve.
Step by step:
1. Season veal scaloppine with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high.
2. Saut the scaloppine 2-3 minutes on one side. Flip the scaloppine over and saut the other side 1-2 minutes with the pan covered.
3. Transfer the scaloppine to a warmed platter; pour off the fat from the pan.
4. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
5. Add broth, lemon juice and capers. Return veal scaloppine to pan and cook on each side for 1 minute.
6. Transfer to a warm plates.
7. Finish sauce with butter and lemons. Once butter melts, pour sauce over veal.
8. Garnish with chopped fresh parsley and serve.
Nutrition Information:
covered percent of daily need
