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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Veal or Chicken Piccata Recipe

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This recipe for Veal or Chicken Piccata is from The Dierdorf and Ferrick Families 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 small onion, chopped
4 green onions, chopped
2 cloves garlic, crushed
2 Tbsp. olive oil
4 veal cutlets or boneless skinless chicken breasts
1/2 cup flour
salt and pepper to taste
2 Tbsp. butter
2TBSP dry sherry
2 Tbsp. fresh lemon juice
1 Tbsp. chopped capers
2 Tbsp. chicken broth
8 thin lemon slices
2 Tbsp. chopped fresh parsley
Directions:
Directions:
Saute onions and garlic in olive oil just until tender; set aside.
Pound veal or chicken flat between 2 pieces of plastic wrap.Combine flour,salt and pepper in a shallow pan.Dredge meat in flour mixture.Saute meat in butter for 2 to 3 minutes on each side or until lightly browned.Add sautéed onions and garlic to pan. Increase heat to high and add sherry, lemon juice and capers.Cook until mixture thickens to a gravy.Add chicken broth if gravy is too thick.Garnish with lemon slices and parsley
Number Of Servings:
Number Of Servings:
foue
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Delicious and great with wild rice and mushrooms

 

 

 

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