Veal Piccata
Veal Piccata

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, veal piccata. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Veal Piccata is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Veal Piccata is something that I have loved my entire life.

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

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

So that’s going to wrap it up with this special food veal piccata recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!