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Recipes - Veal Piccata

Recipe Name

Veal Piccata

Submitted by ikkif
Recipe Description Tangy Lightly Flavored Veal Cutlets
Quantity 1 Quantity Unit 1 Servings  
Prep Time (minutes) 15 Cook Time (minutes) 10 Ready In (minutes) 25
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
veal (8 veal scallops), pounded about 1/4 inch thick
veal (scallops, pounded about 1/4 inch thick)
veal (scallops, pounded about 1/4 inch thick)
1/3
pound, rawveal
1/4
dashsalt, to tast
1/4
dashpepper, to taste
1
tablespoonolive oil
1/2
clovegarlic minced
1/8
cupchicken broth, organic free range, fat free
1/4
glass (3.5 fl oz)white wine, dry
1/2
tablespoon, drainedcapers, canned
1/2
tablespoonfresh parsley, chopped
Steps
Sequence Step
1Cook the veal: Season the veal with salt and pepper. In a large fry pan over medium-high heat, add 1 1/2 Tbs. of the olive oil.
2Add half of the veal and cook, turning once, until browned, about 2 minutes total.
3Transfer to a plate. Repeat with additional 1 1/2 Tbs. of the olive oil and the remaining veal. Be careful not to overcook.
4Make the sauce: Add the remaining 1 Tbs. of olive oil to the pan and heat over medium-high heat.
5Add the garlic and sauté until fragrant, about 30 seconds.
6Add the broth and wine and cook, stirring to scrape up the browned bits from the pan bottom, until the sauce is reduced by about one-fourth, 2 to 3 minutes.
7Stir in the capers and simmer for 1 minute. Season with salt and pepper and add the parsley.
8Return the veal and any juices to the pan and cook until heated through, about 2 minutes.
9Divide the veal among individual plates, spoon the sauce over it and serve immediately.






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