Veal Piccata

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by: Josey






Maybe a cliché, but this classic is easy to make and always good. You can bread the veal slices, or you can them. If using only flour, sauté the veal in clarified butter or olive oil, not whale butter, which won't get hot enough. The pan should be very hat and the veal cooked literally for only seconds on each side. Makes 4 main-course servings.




ingredients

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serves: 4

1 slices (6-ounce) veal top round (about 1/4 inch thick)

Salt

Pepper

1/2 cup flour

3 tablespoons clarified butter (or olive oil)

1/4 cup dry white wine

3 tablespoons fresh lemon juice

1 tablespoon commercial meat glaze (or 2 tablespoons homemade meat glaze, softened in 3 tablespoons hot water) (optional)

1 tablespoon finely chopped fresh parsley

3 tablespoons cold butter (sliced)

Nutrition Facts
Veal Piccata

Servings Per Recipe: 4

Amount per Serving

Calories: 230

  • Total Fat: 17.8 g
  •     Saturated Fat: 11.1 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 46.1 mg
  • Sodium: 167.3 mg
  • Total Carbs: 13.4 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 0.5 g
  • Protein: 2.4 g
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preparation

1.  VEAL PICCATA:

2.  Dust the veal with flour and brown in clarified butter on both sides.

3.  Squeeze lemon juice over the veal and spoon over hot frothy butter.

4.  VEAL SCALOPPINE:

5.  Make sure the cap has been removed from the veal round.

6.  Slide a sharp knife along the veal at an angle, slicing across the grain.

7.  Press against the veal with your other hand to keep it firm and the slices even.

8.  To coat with cheese, finely grate Parmigiano-Reggiano cheese.

9.  Work the cheese (or bread crumbs) through a drum sieve or fine-mesh strainer.

10.  Season the scaloppine with salt and pepper and coat with flour, patting off the excess.

11.  Dip in beaten egg.

12.  Dip in cheese or bread crumbs.

13.  VEAL MARSALA:

14.  Cook the floured veal as for Veal Piccata. Remove the veal from the pan, pour out the cooked butter, and add 1/2 cup Marsala.

15.  Boil down the Marsala until reduced by half and add meat glaze or broth.

16.  Simmer down to a syrupy consistency, and then thin if necessary with broth or water.

17.  Whisk in butter.

18.  VEAL SALTIMBOCCA WITH SAGE:

19.  Cook in clarified butter over medium heat until brown on both sides.

20.  Cook sage leaves in clarified butter until vvilted.

21.  Arrange prosciutto slices over the veal and sage leaves on top. Spoon over the butter used for cooking the sage.

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