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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

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Ingredients
Amt.	Measure	Ingredient



1 1/2	pounds	veal (8 veal scallops), pounded about 1/4 inch thick
1 1/2	pounds	veal (scallops, pounded about 1/4 inch thick)
1 1/2	pounds	veal (scallops, pounded about 1/4 inch thick)
1 1/2	pounds, raw	veal
1	dash	salt, to tast
1	dash	pepper, to taste
4	tablespoons	olive oil
2	cloves	garlic minced
1/2	cup	chicken broth, organic free range, fat free
4	fliud ounces	white wine, dry
2	tablespoons, drained	capers, canned
2	tablespoons	fresh parsley, chopped

Steps

Sequence	Step

1	Cook 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.
2	Add half of the veal and cook, turning once, until browned, about 2 minutes total.
3	Transfer to a plate. Repeat with additional 1 1/2 Tbs. of the olive oil and the remaining veal. Be careful not to overcook.
4	Make the sauce: Add the remaining 1 Tbs. of olive oil to the pan and heat over medium-high heat.
5	Add the garlic and sauté until fragrant, about 30 seconds.
6	Add 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.
7	Stir in the capers and simmer for 1 minute. Season with salt and pepper and add the parsley.
8	Return the veal and any juices to the pan and cook until heated through, about 2 minutes.
9	Divide the veal among individual plates, spoon the sauce over it and serve immediately.

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