Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, veal piccata. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Veal Piccata is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Veal Piccata is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook veal piccata using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Veal Piccata:
- Prepare 4 veal scallops (pounded to thickness of 1/8 inch)
- Take 1/2 cup all purpose flour
- Take 1/2 tsp ground black pepper
- Take 1/2 tsp cayenne pepper
- Get 1/2 tsp garlic powder
- Prepare 1 1/2 tbsp olive oil
- Prepare 5 tbsp butter
- Get 1 cup white wine
- Make ready 1/2 cup chicken stock
- Prepare 1 clove garlic (chopped)
- Make ready 1 lemon (juiced)
- Prepare 2 tbsp capers (drained)
- Take 1 tbsp parsley leaves (chopped)
Instructions to make Veal Piccata:
- In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt, pepper, cayenne, and garlic powder and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside.
- Add 1 tablespoon butter to pan and cook garlic, shallots, and capers for about a minute. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and lemon juice and cook for 5 minutes, or until the sauce has thickened slightly.
- Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.
So that is going to wrap it up for this exceptional food veal piccata recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
