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Veal Piccata Recipe

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This recipe for Veal Piccata, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dining In--New Orleans
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 pieces veal scallop
salt and pepper to taste
flour
6 tbsp butter
2 tbsp finely chopped parsley, plus more for garnish
juice from 1 lemon
2 tbsp hot stock (beef or chicken)
lemon slices for garnish

Directions:
Directions:
1. Pound the veal until it is flat but not broken. Salt and pepper both sides, then coat lightly with the flour, shaking off the excess.
2. Melt 4 tbsp butter in a wide pan, then turn up the heat, add the veal, and fry quickly without browning (about 1 minute). Repeat with remaining veal. Remove the veal from the pan and pour in water to rinse out the butter and grease. Discard the water and grease. Put the veal back in the pan and add parsley, lemon juice, 2 tbsp butter, and stock. Stir well or "shake" with a fork.
3. As soon as the sauce is bubbling and creamy, remove the pan from the heat. Place the veal on a dish and pour the sauce over the top. Garnish with chopped parsley or a lemon slice dipped in parsley. Serve immediately. Serves 6

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Serve with spinach fettuccine.

 

 

 

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