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1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon paprika 1/8 teaspoon ground white pepper 1 tablespoon olive oil Lemon-Caper Lemon-Caper Sauce: 2/3 cup dry white wine 2 tablespoons fresh lemon juice 2 teaspoons drained capers 1
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1 1/4 pounds veal scallops 1/4 cup unsalted butter 3 tablespoons fresh lemon juice 1/4 cup parsley 1 teaspoon kosher salt 1/8 teaspoon white pepper 1 cup flour Pound veal lightly. Sprinkle with salt and pepper and dredge in flour. Melt butter in skillet and brown veal quickly, turning once.
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VEAL PICCATA Yield: 4 Servings 16 ea Veal, thin 1/4 c Butter 3 tb Lemon juice 1/4 c Parsley, chopped 1 ts Salt 1/8 ts Pepper 1 c Flour, all-purpose Pound veal lightly. Sprinkle with salt and pepper and dredge in flour. Melt butter in skillet and brown veal quickly, turning once. Don't try to
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Put the flour, salt, black pepper and red pepper together in a large plastic baggie and shake well to combine. Rinse the cutlets and pat dry. Place a cutlet in the bag of flour and shake well to coat. Remove cutlet, shake off excess flour and place on a platter large enough to hold all four. Repeat
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1) Warm two plates in a low oven. 2) Heat your skillet over medium-high heat. Add the oil and butter. Meanwhile, salt and pepper the veal on both sides, then lay both sides in flour. Shake off excess. When the oil shimmers, add the veal and lightly brown both sides. The meat should be so thin that
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Instructions: Rub the veal pieces with the salt, pepper, flour, and oregano. Heat the oil over moderate-low heat in a 12-inch skillet. Add the garlic and onion and saute for 3-5 minutes or until soft but not browned. With a slotted spoon remove the onion and garlic and set aside. Raise the heat to
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Veal Piccata Recipe