Web20-Minute Chicken Cutlets with Garlic Tomato Sauce. This quick-cooking, high-protein chicken dish is perfect for any weeknight. Here, we cook down cherry …
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Veal Piccata РGiadzy This is a classic for a reason: It couldn't be easier to make—or more of a treat. The piquant sauce gets a double dose of tang from lemon juice and capers. This is a classic for a reason: It couldn't be easier to make—or more of a treat. The piquant sauce gets a double dose of tang from lemon juice and capers.
Veal Piccata This is a classic for a reason: It couldn't be easier to make—or more of a treat. The piquant sauce gets a double dose of tang from lemon juice and capers. star Veal Piccata Servings 10 Cook Time 20 minutes Calories 0 Author: Giada De Laurentiis Ingredients 8 veal scaloppini (less than 1/4 inch thick)
Instructions Sprinkle the veal with the salt and pepper. Dredge the veal lightly in the flour, shaking off the excess. In a large saute pan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add half of the veal scallops and cook just until brown, about 3 minutes per side.Using tongs, transfer the scaloppini to a plate.
Reheat for about 15 to 20 minutes until completely hot. To freeze leftover veal piccata, separate the veal from the sauce if at all possible. Store the sauce in a zip-close bag or a freezer-safe jar, and the veal, well-wrapped, in a zip-close freezer bag.