Veal Piccata - Giangi's Kitchen

Blog: Beef, Veal and Lamb Main Course

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Veal Piccata

Published on May 14, 2013 | Beef, Veal and Lamb

It has been so long since my last posting. Wonderful events happened in our lives, the most important one was our son first communion. Family was  in town for the occasion and that was wonderful.  The dust has finally settled and back in my kitchen with a bit of creativity.
Last night we wanted something very simple for dinner, and veal piccata was the choice. Few ingredients, which are a staple in my kitchen. Thin spaghetti alongside with steamed broccolis, my son request.  Dinner was quiet and relaxing.
The veal can be replaced with chicken breast or thighs, boneless and skinless of course.
Bon Appetit!!

Tonight’s May 13, 2013 dinner:

Veal Piccata
Thin spaghetti
Steamed broccolis

8 veal scaloppine
Salt and Pepper
All-purpose flour
2 Tbsp unsalted butter
2 Tbsp vegetable oil
¼ cup dry white wine
1 tsp minced garlic
½ cup chicken broth
2 Tbsp fresh lemon juice
1 Tbsp capers, drained
2 Tbsp unsalted butter
Fresh lemon slices (optional)
Chopped fresh parsley

Season veal scaloppine with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high.
Sauté the scaloppine 2-3 minutes on one side. Flip the scaloppine over and sauté the other side 1-2 minutes with the pan covered. Transfer the scaloppine to a warmed platter; pour off the fat from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add broth, lemon juice and capers. Return veal scaloppine to pan and cook on each side for 1 minute. Transfer to a warm plates.
Finish sauce with butter and lemons. Once butter melts, pour sauce over veal.
Garnish with chopped fresh parsley and serve.


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