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Vinnie's Veal (or Chicken) Piccante Recipe

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This recipe for Vinnie's Veal (or Chicken) Piccante is from Our Family 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:  
Lemon-Butter-Wine Sauce
1 c. chicken stock
Juice of one lemon
1 tbsp. butter
1/8 to 1/4 c. white wine
1 tsp. cornstarch (I usually add a little more)
1 tsp. parsley
1 tsp. cilantro (optional)

Veal
2 or 3, 4-to-5-oz veal cutlets or chicken breasts
Butter
Prosciutto (optional)
Artichoke hearts
Capers, 1 to 2 tsp.
Minced pimento (optional)
Chopped parsley
Directions:
Directions:
To make sauce, bring stock, lemon juice and butter to a simmer. Add wine. Take out about 1/4 c. of sauce and mix with cornstarch and add back into rest of sauce and mix well. Sauce doesn't have to be thick at this point. Add parsley and cilantro.
For the veal or chicken, flatten each cutlet with a mallet. Over medium to medium-high heat, melt butter in large skillet. Saute veal 30 seconds on each side. (For chicken, saute 4 minutes on each side.) Remove pan from heat. Placed a slice of prosciutto and an artichoke heart on top of each piece of veal. Add Lemon-Butter-Wine Sauce to skillet. Add capers and pimento. Reduce sauce by about one-third. Garnish with parsley.
Number Of Servings:
Number Of Servings:
2 to 3
Personal Notes:
Personal Notes:
This is one of the most popular dishes served at Vinnie's Italian Kitchen in Billings, Mt. It's simple and delicious!

 

 

 

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