Delicious Veal Piccata Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Veal Piccata. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Veal Piccata as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner try this Veal Piccata recipe. This Veal Piccata make for a tasty summer dinner that you can make it easy. The Veal Piccata recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Veal Piccata recipe.

Veal Piccata.

Veal Piccata Before preparing the dish, we have done some research on how to make Veal Piccata easily with perfect taste. You can cook Veal Piccata using 13 ingredients and 4 steps. Here is how you cook it.

Yummy Veal Piccata Recipe Ingredients

  1. It's 4 of veal scallops (pounded to thickness of 1/8 inch).
  2. You need 1/2 cup of all purpose flour.
  3. It's 1/2 tsp of ground black pepper.
  4. You need 1/2 tsp of cayenne pepper.
  5. It's 1/2 tsp of garlic powder.
  6. It's 1 1/2 tbsp of olive oil.
  7. Prepare 5 tbsp of butter.
  8. You need 1 cup of white wine.
  9. Prepare 1/2 cup of chicken stock.
  10. Prepare 1 clove of garlic (chopped).
  11. You need 1 of lemon (juiced).
  12. It's 2 tbsp of capers (drained).
  13. You need 1 tbsp of parsley leaves (chopped).

How to make Veal Piccata from scracth

  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..