Veal Piccata With Capers Recipe

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 …

Rating: 4.9/5(14)
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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The Best Veal Piccata Recipe Italian Kitchen Confessions

WEBJul 10, 2020 · Instructions. First, gather all your ingredients. Proceed by coating lightly and evenly the meat in flour, spiced with salt and pepper. …

Rating: 4.6/5(7)
1. First, gather all your ingredients.
2. Proceed by coating lightly and evenly the meat in flour, spiced with salt and pepper. (See notes). Cut thinly a few lemon slices. Place them on top of the meat.
3. Put some butter in a pan.
4. When the butter has melted and it is hot, add the herbs and the meat to the pan.

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Veal Piccata – Leite's Culinaria

WEBJan 15, 2024 · Melt 2 tablespoons of butter with the oil in a large skillet. Working in batches, cook the veal until golden brown. Flip the cutlets …

1. Season the veal on both sides with the salt and pepper and dredge in the flour, shaking off any excess. Place the veal on a plate.
2. In a 12-inch (30-cm) skillet over medium-high heat, warm 2 tablespoons butter and the oil. Working in batches, add the veal cutlets to the skillet, being careful not to crowd the skillet.
3. Cook, turning once, until golden brown, about 3 minutes total. (If using chicken or turkey, cook until no trace of pink remains, about 3 minutes per side.) Move to a platter or a baking sheet and loosely cover while you repeat with the remaining veal. If necessary, add more butter and oil to the skillet.
4. Carefully add the wine to the skillet and cook, still over medium-high heat and scraping the bottom of the skillet, until reduced by half, about 3 minutes. Add the stock and lemon slices and bring to a boil.

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