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Veal Piccata Recipe

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This recipe for Veal Piccata is from The Somnitz Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Egg, beaten
1/4 c. Flour
1/4 c. Bread Crumbs
2 tsp. Salt
1/2 tsp. Ground Pepper
4 Veal Scallops (3/4 lb) pounded to 1/8 in. thick (can substitute boneless chicken breast)
1 1/2 tbsp. Vegetable Oil
5 tbsp Unsalted Butter, softened
1 1/2 c. Dry White Wine
1/2 c. Chicken Stock
1 Garlic Clove, minced
Juice from 1 Lemon (or more to taste)
1 Lemon, sliced
1 jar Capers, not drained
1 tbsp Chopped Parsley
Directions:
Directions:
1. Combine flour, bread crumbs, 1 1/2 tsp. salt, pepper in a shallow bowl and beat egg in a separate bowl.
2. Place veal in egg to coat and then dredge in flour/bread crumb mixture.
3. Heat the oil in a large skillet over medium heat until hot, but not smoking.
4. Add 1 1/2 tbsp. butter and cook veal until golden brown.
5. Take out veal, pour wine in skillet.
6. Reduce wine by half.
7. Add chicken stock, garlic, lemon juice, and capers.
8. Cook until thickened slightly and whisk in remaining salt, butter, and parsley. (Whisk in 1 tsp flour to thicken if necessary)
9. When butter is melted return veal to pan, cover with lemon slices, and simmer on low for 5-7 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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