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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Veal Piccata Recipe

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This recipe for Veal Piccata is from The 2009 Zens Family Favorites, 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:  
1/3 cup dry vermouth
2 tablespoons fresh lemon juice (about 1 lemon)
1/4 teaspoon garlic powder
1/8 teaspoon salt
Butter-flavored cooking spray
1/2 pound (1/4-inch-thick) veal cutlets
6 tablespoons chopped fresh parsley
Directions:
Directions:
Combine first 4 ingredients, stirring well. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add half of veal cutlets to pan; cook 1 minute on each side. Transfer veal to a serving platter, and keep warm. Recoat pan with cooking spray, and repeat procedure with remaining veal cutlets. Add vermouth mixture to pan. Cook over high heat 1 minute, stirring constantly, scraping pan to loosen browned bits. Pour sauce over veal; sprinkle with parsley, and serve immediately.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
You can substitute pork medallions or boneless chicken breasts for the veal cutlets, though you may have to cook them a little longer. Be sure to flatten or pound both pork and chicken to about 1/4-inch thickness. Pounding makes the meat more tender and helps it to cook quickly.

 

 

 

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