Printable Recipe For Veal Piccata

Weight Watchers Veal Piccata Recipe Food.com

WEBNov 15, 2007 · directions. Mix flour, 1/4 teaspoon salt, 1/8 teaspoon black pepper together in a small shallow bowl. Pound cutlets if necessary and coat with the flour mixture. Heat …

Rating: 4/5(2)
1. Mix flour, 1/4 teaspoon salt, 1/8 teaspoon black pepper together in a small shallow bowl. Pound cutlets if necessary and coat with the flour mixture.
2. Heat oil in a non-stick skillet and cook cutlets until just cooked through and golden, about 2 minutes per side. Set aside and keep warm.
3. Deglaze skillet with broth, lemon juice and wine. Reduce heat to medium and reduce mixture by half. Swirl in butter, then parsley and pour over cutlets.

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Veal Scallopini Wholesome Yum

WEBMay 9, 2024 · Brown the veal. Heat the oil in a large skillet over medium-high heat, until shimmering. Cook the veal slices in one layer, working in …

1. Pound the veal cutlets using the flat side of a meat tenderizer to 1/8-inch thickness. Season both sides with salt and pepper.
2. In a 12-inch skillet, heat olive oil over medium-high heat, until shimmering. Working in batches, add the veal cutlets in a single layer. Saute for about 30-45 seconds per side, until juices run clear. Transfer to a plate and cover with foil to keep warm. Repeat with all the veal cutlets, adding the remaining olive oil halfway through.
3. Reduce heat to medium. Add a tablespoon of butter to the pan. Add minced garlic and saute for about a minute, until fragrant.
4. Add the white wine, broth, and lemon juice. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits (this is called deglazing). Add the capers. Increase heat to bring to a boil, then simmer for 7-10 minutes, until volume is reduced by half and slightly thickened.

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